arrFiles=new Array();arrFiles[0]=new Array("http://www.lowcarbguy.com/default.html","LowCarbGuy.Com - low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","LowCarbGuy.Com Get your FREE INDUCTION MENU What is an induction menu? Atkins diet and other low carb diets do not exclude most foods. The initial induction menu of the Atkins diet (Induction phase) is the most strict. It permits you to have only 20 net grams of carbohydrate each day. Restricting yourself to only 20 net grams of carbohydrates does not mean that you have to survive on eggs and bacon alone. We have prepared weekly diet menus from our best recipes to make your low carb dieting enjoyable. Click here to see a Sample Menu True success on any low carbohydrate diet like the Dr. Atkins diet comes from making it a way of life. The most enjoyable diet is one with a variety of low carb recipes you enjoy to eat. Counting the carbohydrates can be a major task. We have taken the work out of counting carbs for you in our weekly menu packages, low carb reciperoom,andourcookbookcalled Low Carb Meal Planner . 150Low Carb Recipes + 4 week low carb meal plan - Only $7.95 a costof $14.95 when purchased separately. It \'s true! You get 4 weeks of every meal being different. That is 84 recipes, plus an additional 150 recipes to use in making your own meal plans. These are personally selected recipes for their taste and lack of difficulty inpreparing. Every recipe includes its carb count per serving. Both the recipes and the menus are available in .doc or .txt format. We guarantee you will successfully lose weight with this 4 week plan or we will refund your money. Get your low carb meal plan today and other diet products. Learn More Clickhere for LOW CARB MENUS ! Each menu is designed with recipes from 20 to 50 grams of carbohydrates per day. You select the menus that best fit your current diet needs. All our menus come with a 100% money back guarantee or exchange. Top Selling Products Low Carb Meal Plan Package 269 Low Carb Recipes Low Carb Menu Cookbook Induction Weekly Menu #2 We guarantee you will benefit from our products or we will refund 100% of your purchase price. LINKS About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery Copyright (c) 2003 - 2004 LowCarbGuy.Com. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, recording or otherwise, without the prior written permission of the author.","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[1]=new Array("http://www.lowcarbguy.com/about.html","About Us low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","LowCarbGuy.Com was founded by JR Thompson and Ben Moore in 2003 and is located in American Fork, UT. LowCarbGuy.Com provides top-notch low carb recipes, menus, and personalized diet support along with great customer support - a combination that can \'t be beat! Through our commitment, experience, and expertise LowCarbGuy.Com has established a business relationship with our customers that will last a lifetime! Home Page | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[2]=new Array("http://www.lowcarbguy.com/search.html","Search low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Search Web Site / Online Store Keywords AllWords AnyWords Site OnlineStore Online Store Search Options PriceRange to Product# Home Page | About Us | Contact Us | Site Map | Online Store","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[3]=new Array("http://www.lowcarbguy.com/contact.html","Contact Us low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Or, send us your request on the form below & we \'ll get back to you as soon as possible. Name (Required): Address: City: State: Zip: Phone: Fax: E-mail Address (Required): Questions/Comments: Home Page | About Us | Search | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[4]=new Array("http://www.lowcarbguy.com/Signup.html","Sign up Home of hundreds of low carb recipes, menus, and diet support","Enter your information below, then click \'Sign up \'. Your password giving you access to our Recipe Room and Download Area will be emailed to you when you are approved. Bold fields are required. FirstName: LastName: Title: Address: City: State: Zip: Country: Phone: Fax: Email: Would you like to receive occasional email? Member Account | Home Page | Member Login","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[5]=new Array("http://www.lowcarbguy.com/sitemap.html","Site Map low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Listed below are the pages of this web site. Click the link below to go to that page. LowCarbGuy.Com - Links Submit Your Site Thank You 4 Low Carb Meal Planner Recipes Low Carb Recipes Charts Join Today Free Induction Menu The Zone Info Atkins Diet Info Sample Menu Low Carb Meal Planner Picture Gallery Privacy Policy Download Area Recipe Room Side Dish Selection Side Dish 16 - 20 Grams Side Dish 11 - 15 Grams Side Dish 6 - 10 Grams Side Dish 5 Grams or less Snack Selection Snacks 16 - 20 Grams Snacks 11 - 15 Grams Snacks 6 - 10 Grams Snacks 5 Grams or less Dinner Selection Dinner 26 - 30 Grams Dinner Miscellaneous 26 - 30 Grams Dinner Seafood 26 - 30 Grams Dinner Meats 26 - 30 Grams Dinner 21 - 25 Grams Dinner Miscellaneous 21 - 25 Grams Dinner Seafood 21 - 25 Grams Dinner Meats 21 - 25 Grams Dinner 16 - 20 Grams Dinner Miscellaneous 16 - 20 Grams Dinner Seafood 16 - 20 Grams Dinner Meats 16 - 20 Grams Dinner 11 - 15 Grams Dinner Miscellaneous 11 - 15 Grams Dinner Seafood 11 - 15 Grams Dinner Meats 11 - 15 Grams Dinner 6 - 10 Grams Dinner Miscellaneous 6 - 10 Grams Dinner Seafood 6 - 10 Grams Dinner Meats 6 - 10 Grams Dinner 5 Grams or less Dinner Miscellaneous 5 Grams or less Dinner Seafood 5 Grams or less Dinner Meats 5 Grams or less Lunch Selection Lunch 26 - 30 Grams Lunch Miscellaneous 26 - 30 Grams Lunch Soups 26 - 30 Grams Lunch Salads 26 - 30 Grams Lunch Meats 26 - 30 Grams Lunch 21 - 25 Grams Lunch Miscellaneous 21 - 25 Grams Lunch Soups 21 - 25 Grams Lunch Salads 21 - 25 Grams Lunch Meats 21 - 25 Grams Lunch 16 - 20 Grams Lunch Miscellaneous 16 - 20 Grams Lunch Soups 16 - 20 Grams Lunch Salads 16 - 20 Grams Lunch Meats 16 - 20 Grams Lunch 11 - 15 Grams Lunch Miscellaneous 11 - 15 Grams Lunch Soups 11 - 15 Grams Lunch Salads 11 - 15 Grams Lunch Meats 11 - 15 Grams Lunch 6 - 10 Grams Lunch Miscellaneous 6 - 10 Grams Lunch Soups 6 - 10 Grams Lunch Salads 6 - 10 Grams Lunch Meats 6 - 10 Grams Lunch 5 Grams or less Lunch Miscellaneous 5 Grams or less Lunch Soups 5 Grams or less Lunch Salads 5 Grams or less Lunch Meats 5 Grams or less Rate A Recipe Submit A Recipe Breakfast Selection Breakfast 26 - 30 Breakfast Miscellaneous 26 - 30 Grams Breakfast Beverages 26 - 30 Grams Breakfast Meats 26 - 30 Grams Breakfast Quiche - Frittata 26 - 30 Grams Breakfast Omelets 26 - 30 Grams Breakfast Eggs 26 - 30 Grams Breakfast 21 - 25 Breakfast Miscellaneous 21 - 25 Grams Breakfast Beverages 21 - 25 Grams Breakfast Meats 21 - 25 Grams Breakfast Quiche - Frittata 21 - 25 Grams Breakfast Omelets 21 - 25 Grams Breakfast Eggs 21 - 25 Grams Breakfast 16 - 20 Breakfast Miscellaneous 16 - 20 Grams Breakfast Beverages 16 - 20 Grams Breakfast Meats 16 - 20 Grams Breakfast Quiche - Frittata 16 - 20 Grams Breakfast Omelets 16 - 20 Grams Breakfast Eggs 16 - 20 Grams Breakfast 11 - 15 Breakfast Miscellaneous 11 - 15 Grams Breakfast Beverages 11 - 15 Grams Breakfast Meats 11 - 15 Grams Breakfast Quiche - Frittata 11 - 15 Grams Breakfast Omelets 11 - 15 Grams Breakfast Eggs 11 - 15 Grams Breakfast 6 - 10 Breakfast Miscellaneous 6 - 10 Grams Breakfast Beverages 6 - 10 Grams Breakfast Meats 6 - 10 Grams Breakfast Quiche - Frittata 6 - 10 Grams Breakfast Omelets 6 - 10 Grams Breakfast Eggs 6 - 10 Grams Breakfast 5 or less Breakfast Miscellaneous 5 Grams or less Breakfast Beverages 5 Grams or less Breakfast Meats 5 Grams or less Breakfast Quiche - Fraittata 5 Grams or less Breakfast Eggs 5 Grams or less Breakfast Omelets 5 or less Online Store Your Account Shopping Cart Product List Customer Login Site Map Contact Us Search About Us Home Page | About Us | Search | Contact Us | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[6]=new Array("http://www.lowcarbguy.com/showDept.html","Online Store low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Online Store Please select from our list of departments below. Departments Cookbooks Creating menus as fast as you can turn a page! Purchase our one of a kind Low Carb Meal Planner Cookbook. Low Carb Menus & Meal plans This is were you will find our Meal Plan Package or select from several well thought out and designed low carb menus. Recipes Recipes Recipes - Low Carb Lots of recipes for those people who are on low carb diets such as Atkins or The Zone. Home Page | About Us | Search | Contact Us | Site Map | Customer Login | Product List | Shopping Cart | Your Account | Recipe Room | Download Area | Privacy Policy | Picture Gallery |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[7]=new Array("http://www.lowcarbguy.com/login.html","Customer Login low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","If you are a returning shopper, please provide your customer number or email address and your account password. Customer Number: OR Email Address: Password: If you \'ve never been here before and would like to set up an account, click here . Online Store | Home Page | Product List | Shopping Cart | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[8]=new Array("http://www.lowcarbguy.com/prodCat.html","Product List low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Low Carb Meal Planner Description: This book includes recipes for breakfast, lunch and dinner in these increments --- Inductions phase (5 grams or less), 6 -10 grams, 11 - 15 grams, and 15 - 20 grams. All combined in a spiral binder that enables you change and organize menus. There are hundreds of menu combinations... Price: $17.95 each Weekly Low Carb Menu 1 - Under 30 Grams Daily Description: This is a 7 day menu that includes any necessary recipes and it \'s own shopping list Features: This menu has less than 30 grams of carbohydrates per day Price: $2.00 each Weekly Low Carb Menu 2 - Under 40 Grams Daily Description: This is a 7 day menu that includes any necessary recipes and it \'s own shopping list Features: This menu has less than 40 grams of carbohydrates per day Price: $2.00 each Weekly Low Carb Menu 3 - Under 50 Grams Daily Description: This is a 7 day menu that includes any necessary recipes and it \'s own shopping list Features: This menu has less than 50 grams of carbohydrates per day Price: $2.00 each Weekly Induction Menu 2 - Under 20 Grams Daily Description: This is a 7 day menu that includes any necessary recipes and it \'s own shopping list Features: This menu has less than 20 grams of carbohydrates per day Price: $3.00 each 150 low carb recipes + 4 week meal plan 150 of the best low carb recipes you will ever taste. Every recipe has simple instructions and carb counts. You receive 4 weeks worth of meal plans. 2 weeks under 20 grams daily (Can be used for Induction Phase of Atkins Diet) 1 week under 25 grams daily 1 week under 30 grams daily Price: $7.95 each 269 Low Carb Recipes This is a collection of 269 recipes. What is unique about this collection that you will find no other place, is how they are arranged. I have compiled these recipes according to their carbohydrate count. There is nothing more frustrating then searching through hundreds of recipes trying to... Price: $4.95 each Online Store | Home Page | Customer Login | Shopping Cart | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[9]=new Array("http://www.lowcarbguy.com/showCart.html","Shopping Cart low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Your shopping cart is empty. Feel free to browse our Product Catalog Page . Online Store | Home Page | Customer Login | Product List | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[10]=new Array("http://www.lowcarbguy.com/acctInfo.html","Your Account low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Jane Doe Account History You can update your customer info at any time on the Customer Update Page . Order History No receipts found. Online Store | Home Page | Customer Login | Product List | Shopping Cart","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[11]=new Array("http://www.lowcarbguy.com/showProd.html","Product Page low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Online Store > Cookbooks Low Carb Meal Planner See larger image Description: This book includes recipes for breakfast, lunch and dinner in these increments --- Inductions phase (5 grams or less), 6 -10 grams, 11 - 15 grams, and 15 - 20 grams. All combined in a spiral binder that enables you change and organize menus. There are hundreds of menu combinations you can create with just a flip of a page. Price:$17.95/each Home Page | Online Store | Customer Login | Product List | Shopping Cart | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[12]=new Array("http://www.lowcarbguy.com/nostore.html","No Store low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Home Page | Online Store | Customer Login | Product List | Shopping Cart | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[13]=new Array("http://www.lowcarbguy.com/showerror.html","STORE ERROR! low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Home Page | Online Store | Customer Login | Product List | Shopping Cart | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[14]=new Array("http://www.lowcarbguy.com/editShopper.html","Update Shopper low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Home Page | Online Store | Customer Login | Product List | Shopping Cart | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[15]=new Array("http://www.lowcarbguy.com/showRecpt.html","View Receipt low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Home Page | Online Store | Customer Login | Product List | Shopping Cart | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[16]=new Array("http://www.lowcarbguy.com/custInfo.html","Order Info low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Home Page | Online Store | Customer Login | Product List | Shopping Cart | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[17]=new Array("http://www.lowcarbguy.com/getpayment.html","Payment Information low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Home Page | Online Store | Customer Login | Product List | Shopping Cart | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[18]=new Array("http://www.lowcarbguy.com/processSale.html","Payment Error! low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Home Page | Online Store | Customer Login | Product List | Shopping Cart | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[19]=new Array("http://www.lowcarbguy.com/confirmOrder.html","Order Confirmation low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Home Page | Online Store | Customer Login | Product List | Shopping Cart | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[20]=new Array("http://www.lowcarbguy.com/newShopper.html","New Shopper low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Home Page | Online Store | Customer Login | Product List | Shopping Cart | Your Account","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[21]=new Array("http://www.lowcarbguy.com/addToCart.html","Order Entry Error low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","null","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[22]=new Array("http://www.lowcarbguy.com/Breakfast11-15.html","Breakfast 11 - 15 low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Eggs Omelets Quiche - Frittata Meats Beverages Miscellaneous Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[23]=new Array("http://www.lowcarbguy.com/RecipeRoom.html","Recipe Room low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Submit Your Favorite Recipe Breakfast Lunch Dinner Side Dishes Snack Home Page | Breakfast Selection | Submit A Recipe | Rate A Recipe | Lunch Selection | Dinner Selection | Snack Selection | Side Dish Selection | About Us | Search | Contact Us | Site Map | Links","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[24]=new Array("http://www.lowcarbguy.com/DownloadArea.html","Download Area low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","This is a short form for keeping track of your food eaten and carbohydrate count. Record and track your progress. Wonderful visual charts showing change in weight, body fat, BMI, and more. This chart is designed for MEN. Record and track your progress. Wonderful visual charts showing change in weight, body fat, BMI, and more. This chart is designed for WOMEN. This is a list of the carb count for many of the common used ingredients in low carb cooking recipes. A list of the foods permitted and recommended while on the induction phase of the Atkins diet. This list is not inclusive, but covers the majority of allowable foods. This a calculator for converting measurements when cooking or whatever need you may have from liquids, distance, mass, etc. This is a chart of the most commonly used items that you might need to convert a measurement for. LowCarbGuy.Com - | About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Privacy Policy | Picture Gallery | Low Carb Meal Planner | Sample Menu | Atkins Diet Info | The Zone Info | Free Induction Menu | Join Today | Links","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[25]=new Array("http://www.lowcarbguy.com/PrivacyPolicy.html","Privacy Policy low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Legal Statement LowCarbGuy.Com maintains this Internet site as a service to the Internet community. The content (images and text) is the property of LowCarbGuy.Com You may download the content only for your personal, non-commercial use. The content may not be otherwise copied and/or modified. 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Any non-personal information, communications or material you send to LowCarbGuy.Com by Internet electronic mail are on a nonconfidential basis. We are free to use and reproduce any such information freely, and for any purpose whatsoever. Specifically, we will be free to use any ideas, concepts, know-how or techniques contained in such information for any purpose, including developing, manufacturing or marketing products. Any information you send to LowCarbGuy.Com must be truthful, legal, and not violate the rights of others. LowCarbGuy.Com reserves the right to withdraw products referred to at LowCarbGuy.Com or change this legal statement at any time. Privacy Policy Recognized by the industry for our commitment to safeguarding consumer privacy on our Web site, we operate under a strict set of privacy principles. LowCarbGuy.Com takes care to respect the privacy of its online \"VISITORS \" (visitors and/or members). 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Home Page | About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Picture Gallery |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[26]=new Array("http://www.lowcarbguy.com/PictureGallery.html","Picture Gallery low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Submit Your Photo! Send your photo and a short message to pictures@lowcarbguy.com Lindsay McKinnon I lost 13 pounds in my first two weeks on the Atkins induction diet. I am almost to my goal weight of 120 lbs. Judy Thompson I have struggled with sugar cravings my whole life. Thanks to the Atkins diet I no longer find myself needing to stop at KrispyKreme \'s! Thank you for your great menus and support. Brittney Moore I lost 7 lbs in two weeks doing the Atkins diet, and lost all the baby fat I had gained. JR Thompson I used to weigh 240 lbs. Now after being on a low carb diet since July 2003 I only weigh 180lbs. My goal weight is 160 lbs. I can not tell you how much difference it makes to have a menu to decide what to eat. After Before Home Page | About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[27]=new Array("http://www.lowcarbguy.com/JoinToday.html","Join Today low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Create Your Account Now! $9.95 / month Results Guaranteed or Your Money Back You will be billed each month on the same day that your first weekly menu is sent. You may cancel your membership at anytime prior to receiving your first weekly menu each month. To become a gold member, please complete the form below. Bold fields are required Email: (for example johnh@aol.com ) First Name: Last Name: Billing Address 1: Billing Address 2: City: State: AK - Alaska AL - Alabama AR - Arkansas AZ - Arizona CA - California CO - Colorado CT - Connecticut DC - Washington DC DE - Delaware FL - Florida GA - Georgia HI - Hawaii IA - Iowa ID - Idaho IL - Illinois IN - Indiana KS - Kansas KY - Kentucky LA - Louisiana MA - Massachusetts MD - Maryland ME - Maine MI - Michigan MN - Minnesota MO - Missouri MS - Mississippi MT - Montana NC - North Carolina ND - North Dakota NE - Nebraska NH - New Hampshire NJ - New Jersey NM - New Mexico NV - Nevada NY - New York OH - Ohio OK - Oklahoma OR - Oregon PA - Pennsylvania RI - Rhode Island SC - South Carolina SD - South Dakota TN - Tennessee TX - Texas UT - Utah VA - Virginia VT - Vermont WA - Washington WI - Wisconsin WV - West Virginia WY - Wyoming Not USA Zip/Postal Code: Country: APO - FPO ARUBA APO AFRICA ALGERIA FPO ARGENTINA AUSTRALIA AUSTRIA BANGLADESH BELIZE BERMUDA BELGIUM BELARUS BOLIVIA BRUNI BRAZIL BULGARIA CAMBODIA CANADA CAYMAN ISLAND CHINA CHILE COLUMBIA CROATIA CYPRUS CZECH REBUBLIC DENMARK DOMINICAN REPUBLIC DUTCH WEST INDIES ECUADOR EGYPT EAST MALAYSIA ENGLAND ESTONIA FINLAND FRANCE FRENCH GUYANA FRENCH ANTILLIES GHANA GREAT BRITAIN GREENLAND GREECE GERMANY GUAM GUADELOUPE GUYANA HONG KONG HOLLAND HUNGARY ICELAND INDIA INDONESIA IRELAND ISRAEL ITALY JALISCO JAMAICA JAPAN KOREA KUWAIT LATVIA LITHUANIA LUXEMBOURG MACUA MARIANA ISLANDS MALAYSIA MARTINIQUE MALTA MANITOBA MEXICO MONACO NETHERLANDS ANTILLIES NEW BRUNSWICK NEW CALDONIA NETHERLANDS NEWFOUNDLAND NEW GUINEA NORTHERN IRELAND NORWAY NEW ZEALAND OMAN PAKISTAN PRINCE EDWARD ISLE PHILIPPINES POLAND PORTUGAL PUERTO RICO PERU REUNION ISLAND REPUBLIC OF YEMAN ROMANIA RUSSIA SOUTH AFRICA SAUDI ARABIA SCOTLAND SINGAPORE SASKATCHEWAN SLOVENIA SPAIN SOUTH PACIFIC SWEDEN SWITZERLAND TAIWAN THAILAND TURKEY UNITED ARAB EMIRATES USA UKRAINE UNITED KINGDOM URAGUAY VENEZUELA VIRGIN ISLANDS WEST AFRICA WALES WEST GERMANY YUGOSLAVIA My shipping address is the same as my billing address: Yes Credit Card Type: Mastercard Visa American Express Discovery Credit Card Number: Expiration Date (Month/Year) Your Current Weight? Your Goal Weight? I want you to send me weekly menus designed for the Atkins Diet starting with: Induction Phase 25 Grams of carbs daily 30 Grams of carbs daily 35 Grams of carbs daily 40 Grams of carbs daily 45 Grams of carbs daily 50 Grams of carbs daily Do you have Type I diabetes? Yes No Are you pregnant or breastfeeding? Yes No Select All That Apply: Exclude Red Meat Exclude Pork Exclude Poultry Exclude Fish Exclude Shellfish Exclude Eggs Exclude Dairy Exclude Soy Please Note: By clicking the \"Submit \" button below, you authorize us to bill your credit card and agree to the \"Terms and Conditions \" stated below. Our Terms & Conditions PLEASE NOTE: If you have any serious medical problems, you should seekyour physician’s aid and counsel prior to starting any diet. The Inductionphase of the Atkins diet is not appropriate for pregnant women and people with severe kidney disease. Home Page | About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[28]=new Array("http://www.lowcarbguy.com/MemberAccount.html","Member Account Home of hundreds of low carb recipes, menus, and diet support","As a member of this web site, you have access to the following pages: Recipe Room Download Area Sign Up Login Change Info Change Password Home Page | About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery | Member Login","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[29]=new Array("http://www.lowcarbguy.com/MemberLogin.html","Member Login Home of hundreds of low carb recipes, menus, and diet support","Enter your email address and password below, then click \'Login \' to access protected pages. 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Member Account | Home Page | Member Login","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[31]=new Array("http://www.lowcarbguy.com/LearnMore.html","Low Carb Meal Planner","Low Carb Meal Planner “This was the first time I was able to stick to the Atkins diet for more than a week. Having daily menus to follow each day made it so easy....” Phyllis M. Redding, CA The pages of this book are divided into thirds so that each section (Breakfast, Lunch, Dinner) appear on a separate segment. You can follow the menus as laid out or flip back and forth between various recipes to add variety. The sections are also divided by the number of carbohydrates per serving (5 or less, 6 - 10, 11 - 15, 16 - 20). Use them in combinations to compile your daily menus . There are over 80 recipes all combined in a spiral binder that enables you change and organize menus. There are hundreds of menu combinations you can create with just a flip of a page. Order prior to January 1, 2004 to receive FREE SHIPPING Be sure to check out our Home Page for things like: Free Induction Menu Recipe Room Download Area and More! Home Page | About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery |","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[32]=new Array("http://www.lowcarbguy.com/FreeInductionMenu.html","Free Induction Menu low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Take just a moment and fill out the information below to receive yourFREE 7-day induction menu. After completing the form click on submit. Your menu will be sent to you via email, so a vaild email address is required. Bold fields are required Email: (for example - johnh@aol.com) I would like to receive email in the future from lowcarbguy.com Yes First Name: Last Name: I have read and agree to the Terms and Conditions below. Yes Our Terms & Conditions PLEASE NOTE: If you have any serious medical problems, you should seek your physician’s aid and counsel. This low carb diet menu is not appropriate for pregnant women and people with severe kidney disease. Home Page | About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[33]=new Array("http://www.lowcarbguy.com/SampleMenu.html","Sample Menu low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","DAY 2 - 15 Grams total Breakfast Source Total Carbohydrates: 5 per serving Servings: 4 Denver Omelet Prep Time: 25 Min 8 eggs 1/2 cup half and half 1 cup shredded cheddar cheese 1 cup ham -- cooked and chopped 1/4 cup green bell pepper -- chopped 1/4 cup chopped onion -- finely chopped 1. In a bowl, beat the eggs and cream until light and fluffy. Stir in the cheese, ham, green pepper and onion. 2. Pour into a greased 9” square baking dish. 3. Bake at 400°F for 25 minutes or until golden brown. Lunch Source Total Carbohydrates: 1 per serving Servings: 4 Chicken Cordon Bleu Prep Time: 50 min 4 boneless skinless chicken breasts 8 slices of ham; thin 4 oz Bleu Cheese (or Swiss if you prefer) 1 Tablespoon melted butter 1 Large egg; beaten 3/4 cup Parmesan cheese 1. Pound chicken breasts to about 1/3 \" thick. 2. Place ham on breast then 1/2 oz of bleu or Swiss cheese. Roll up; securing with a toothpick. Dip each breast-roll into a mixture of the melted butter and beaten egg. Roll in Parmesan cheese and place in buttered baking dish. 3. Bake at 350ºF for 30 to 35 minutes or until browned and tender. 1 cup of Jell-O (0 grams) Dinner Source: Sugar free Quick & Easy Total Carbohydrates: 3 per serving Servings: 6 Cheesy Chili Bake Prep Time: 60 mins. 2 lb extra lean ground beef -- 1kg 1/2 cup chopped onion 1 tsp chili powder salt and pepper -- to taste 1 cup mushrooms -- chopped 1/4 cup green chili peppers -- chopped 3 cups shredded cheddar cheese 1. Brown ground beef with onions and mushrooms in a little butter. Drain. Add in chili powder, salt, pepper, and green chili peppers. Let simmer about fifteen minutes. 2. Put in a casserole dish, sprinkle with cheese on top, and bake at 400°F. until cheese melts. 1 cup iceberg lettuce with 2 tbsp of dressing (the dressing needs to be 2 grams or less, I use Kraft Ranch) (6 grams) Snack Your Choice for remaining 5 grams The actual menu is for a full seven day period! Home Page | About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[34]=new Array("http://www.lowcarbguy.com/AtkinsDietInfo.html","Atkins Diet Info low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Atkins Diet Plan \'s name: Dr Atkins \' New Diet Revolution Book(s): By Robert C Atkins, M.D.Publication Date (this book) 1992. Original Publication Date (previous book, entitled \"Dr Atkins \' Diet Revolution \") 1972 Credentials: 25,000 patients already treated. 60,000 patients registered at Atkins Center for Complimentary Medicine in New York City. 10 million copies of book sold. An estimated 20 million people have already embraced this diet. Basic Philosophy: It is wholly inappropriate to think of the Atkins Program in terms of just one diet. The essence of the Atkins \' system is to provide a series of dietary phases through which the majority will pass sequentially, as they successfully lose their excess weight. Additional diets are provided for people who cannot follow the majority route, such as those with a high metabolic resistance and those with food intolerances. The stated aims of Atkins are to provide people with a lifetime nutritional philosophy which will (a) restrict their intake of processed and refined carbohydrates, such as sugar-rich food, bread, pasta, cereal, and starchy vegetables, (b) encourage consumption of nutrient-rich unprocessed foods such as animal flesh (meat, fish and poultry) and (c) promote the use of \"vita-nutrient \" supplements. Indeed, there is a heavy emphasis on nutritional supplements, as there is on exercise and regular testing to monitor levels of Cholesterol, Insulin, Blood Pressure and Triglycerides. Uniquely, Atkins also involves his patients in the testing procedures, through their own use of lipolysis/ketosis detectors ( \"Ketostix \", or LTS strips). The whole regime is also evaluated with regard to the Heart, Cancer, Hypoglycaemia and Diabetes, as well as other health issues. There is considerable practical detail, in the form of instructions, anecdotes, menus and a carbohydrate calculator. This is all underpinned by a very considerable quantity of theoretical and medical information. Unlike his critics, Atkins bases his pronouncements on sound evidence, observations, and a vast amount of personal experience. By the numbers: Carbohydrates are restricted to around 20 grams per day in the first 2 weeks. A weekly 5 gram increment is followed until you establish your Critical Carbohydrate level for Maintenance (i.e. the highest number of grams of carbohydrate per day which you can consume without starting to gain the weight back Method: Phase 1 Induction: 14 days Purpose: To induce \"Benign Dietary Ketosis \", a condition whose presence can be detected by Ketostix, which is present when the body is producing Fat Mobilization Substance \", a condition whose presence cannot be so detected. Once Fat Mobilizing Substance is being produced, the body is forced to disgorge and burn up deposited body fat. When this happens, you are quickly losing weight. All fruit and most vegetables are excluded. Carbohydrates are restricted to around 20 grams per day. Unnecessary medications are to be abandoned, and medical assessment tests should be taken for the \"before \" picture. Phase 2 Ongoing Weight Loss: To be followed until target weight has been achieved Purpose: Once production of Fat Mobilizing Substance and weight loss have been triggered by the Induction phase, this phase is designed to allow continuing weight loss, while at the same time making the diet less restrictive and more palatable. This is done by increasing permitted vegetables, and raising carbohydrate levels to around 40g per day (exact figures vary, according to degree of metabolic resistance). This is when you set your own weight goal, and towards the end of this phase you establish your Critical Carbohydrate level for Maintenance (i.e. the highest number of grams of carbohydrate per day which you can consume without starting to gain the weight back). Phase 3: Pre-Maintenance Diet: Commencing 5-10 pounds away from reaching target weight. Purpose: To prepare for the last phase. At this point, the diet is changed, using the Critical Carbohydrate Level for Maintenance information gained in Phase 2, so that the final few pounds are lost more slowly than before. \"The slower you lose the last 5 pounds, the better \". This is achieved by increasing the carbohydrate intake till less than 1 pound of weight per week is being lost. Weight loss is \"cruising to a halt \". Phase 4 Maintenance Diet. Purpose: To maintain Target Weight for life. You are no longer protected by Fat Mobilizing Substance, and this phase exists to protect the newly-successful slimmer from thinking he or she can now eat anything , now that Target weight has been reached. It guards against inadvertent folly and recidivism (re-offending). This is achieved by setting a fairly strict diet that will forever keep off the lost weight. The person is urged to stick to the carbohydrate level they feel happiest on without gaining weight. Most choose not to eat the maximum possible, but choose themselves a fairly strict level of carbohydrate intake. Typical menu: Induction Ongoing weight loss Maintenance Breakfast Sugarless sausage or Bacon or Ham & eggs Tea or coffee Induction items, Tea or Coffee tomato juice, Omelet, Crispbread, Omelet, fruit, Tea or Coffee, Crispbread, and all previous 2 columns Lunch Bacon cheeseburger w/o bun, salad Seltzer water Ham & cheese salad Mayonnaise,Herbal Tea + Induction items Roast chicken & salad, vegetables, dressings, + all previous lists, soda Dinner Shrimp cocktail & mayonnaise. Steak, roast, chops, fish or poultry & salad Jelly & whipped cream Seafood salad, salmon, vegetables from permitted list Strawberries & cream + Induction items Soup. Salad, chops, vegetables, potato, fruit. Wine or wine spritzers, + all previous foods from earlier lists Fat, Protein and Exercise all encouraged. Sugar heartily discouraged, along with other refined and processed carbohydrates. Unique Features: Usage of Ketostix, quantity and quality of medical testing Summarized by: Andy Davies Information obtained at www.lowcarb.ca Home Page | About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery | |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[35]=new Array("http://www.lowcarbguy.com/TheZoneInfo.html","The Zone Info low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Plan \'s name: The Zone Book(s): Enter the Zone, published in 1996, has since written Master The Zone, The Soy Zone, A Week in the Zone, Zone Blocks, Anti-Aging Zone, Top 100 Zone Foods and Zone Recipes. About the author: Barry Sears Ph.D., is a widely published scientist and medical researcher who currently serves as the president of Eicotech Corporation, a biotechnology company. He lives in Swampscott, Massachusetts, with his wife, Lynn, and two daughters, Kelly and Kristin. Basic Philosophy: The only change you make is to add more fat when you are in maintenance to prevent you from continual loss. Otherwise, you eat the same from the beginning….i.e. there is no induction phase. By the numbers: 40% carbohydrates, 30% protein, 30% fat Method: Block method. 1 carb block = 9g carbohydrates, 1 protein block = 7g protein (absolutely no fat), 1 fat block = 3g fat …… however, since most meats (even lean cuts) tend to have some fat \"hanging around \", he recommends assuming that your protein source already has 1.5g fat. Therefore 1 fat block = 1.5g fat. Typical menu: An average meal for a woman with average activity levels is a 3 block meal. You would have 3 carb blocks (e.g. 1c green beans [1block] and 1 apple [2blocks), 3 protein blocks (e.g. 3oz. of chicken), and 3 fat blocks (e.g. cook your chicken in 1tsp. of olive oil [3blocks]). Emphasis: Insulin Control Unique Features: Unlike Atkins or PP (for example) the Zone wants you to concentrate on always eating a ratio of 40% carbs, 30% protein Summarized by: Deanna www.lowcarb.ca Home Page | About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[36]=new Array("http://www.lowcarbguy.com/RateARecipe.html","Rate A Recipe low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","To rate a recipe, please complete the form below. 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Fraittata 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Cheesy Egg Bake Rating 10 Bacon Cheeseburger Quiche Rating 10 Asparagus Frittata Rating 9.5 Three Cheese Casserole Rating 10 Canadian Soufflé Rating 9 Basil, Tomato, Cream Cheese Frittata Rating 10 Bacon Cheese Pie Rating 10 Crustless Breakfast Quiche Rating 9 Smoked Salmon Frittata Rating 9 Three Cheese Frittata Rating 8.5 Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[50]=new Array("http://www.lowcarbguy.com/BreakfastMeats5Gramsorless.html","Breakfast Meats 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Breakfast Sausage Rating 10 Country Sausage Rating 9.5 Steak and Eggs Rating 9.5 Pork Chops and Eggs Rating 10 Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[51]=new Array("http://www.lowcarbguy.com/BreakfastBeverages5Gramsorless.html","Breakfast Beverages 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Egg Nog Rating 10 Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[52]=new Array("http://www.lowcarbguy.com/BreakfastMiscellaneous5Gramsorless.html","Breakfast Miscellaneous 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Cinnamon cheese Danish Roll Rating 10 Lumberjack Breakfast Rating 10 Egg McMuffin Rating 9.5 Pancakes Rating 7 Ricotta Pancakes Rating 8.5 Whipped Cream Crepes Rating 10 Sausage Muffins Rating 9 Cheese Pancakes Rating 9.5 Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[53]=new Array("http://www.lowcarbguy.com/BreakfastEggs6-10Grams.html","Breakfast Eggs 6 - 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10 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Mock French Toast Rating 10 Creamy Quiche Lorraine Rating 10 Crepe Pancakes Rating 9.5 Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[59]=new Array("http://www.lowcarbguy.com/BreakfastEggs11-15Grams.html","Breakfast Eggs 11 - 15 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Farmers Breakfast Rating 10 Egg Foo Yung Rating 9 Italian Egg Skillet Rating 9.5 Stuffed Eggs with Mushroom Sauce Rating 10 Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[60]=new Array("http://www.lowcarbguy.com/BreakfastOmelets11-15Grams.html","Breakfast Omelets 11 - 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15 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[63]=new Array("http://www.lowcarbguy.com/BreakfastBeverages11-15Grams.html","Breakfast Beverages 11 - 15 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Raspberry Peach Blender Rating 10 Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[64]=new Array("http://www.lowcarbguy.com/BreakfastMiscellaneous11-15Grams.html","Breakfast Miscellaneous 11 - 15 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Breakfast Pies Rating 10 Fruit Kabob Rating 10 Breakfast Pizza Rating 10 Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[65]=new Array("http://www.lowcarbguy.com/BreakfastEggs16-20Grams.html","Breakfast Eggs 16 - 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20 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[70]=new Array("http://www.lowcarbguy.com/BreakfastMiscellaneous16-20Grams.html","Breakfast Miscellaneous 16 - 20 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Weekend Breakfast Burrito Rating 10 Celebration Brunch Strata Rating 10 Breakfast Wellington Rating 9.5 Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[71]=new Array("http://www.lowcarbguy.com/BreakfastEggs21-25Grams.html","Breakfast Eggs 21 - 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25 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[76]=new Array("http://www.lowcarbguy.com/BreakfastMiscellaneous21-25Grams.html","Breakfast Miscellaneous 21 - 25 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[77]=new Array("http://www.lowcarbguy.com/BreakfastEggs26-30Grams.html","Breakfast Eggs 26 - 30 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[78]=new Array("http://www.lowcarbguy.com/BreakfastOmelets26-30Grams.html","Breakfast Omelets 26 - 30 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[79]=new Array("http://www.lowcarbguy.com/BreakfastQuiche-Frittata26-30Grams.html","Breakfast Quiche - Frittata 26 - 30 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[80]=new Array("http://www.lowcarbguy.com/BreakfastMeats26-30Grams.html","Breakfast Meats 26 - 30 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[81]=new Array("http://www.lowcarbguy.com/BreakfastBeverages26-30Grams.html","Breakfast Beverages 26 - 30 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[82]=new Array("http://www.lowcarbguy.com/BreakfastMiscellaneous26-30Grams.html","Breakfast Miscellaneous 26 - 30 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Breakfast Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[83]=new Array("http://www.lowcarbguy.com/ThankYou3.html","Thank You 3 low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Rate A Recipe | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[84]=new Array("http://www.lowcarbguy.com/ThankYouForSubmitingaRecipe.html","Thank You For Submiting a Recipe low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Submit A Recipe | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[85]=new Array("http://www.lowcarbguy.com/LunchSelection.html","Lunch Selection low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","5 Grams or less 6 - 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15 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Meats Salads Soups Miscellaneous Lunch Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[89]=new Array("http://www.lowcarbguy.com/Lunch16-20Grams.html","Lunch 16 - 20 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Meats Salads Soups Miscellaneous Lunch Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[90]=new Array("http://www.lowcarbguy.com/Lunch21-25Grams.html","Lunch 21 - 25 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Meats Salads Soups Miscellaneous Lunch Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[91]=new Array("http://www.lowcarbguy.com/Lunch26-30Grams.html","Lunch 26 - 30 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Meats Salads Soups Miscellaneous Lunch Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[92]=new Array("http://www.lowcarbguy.com/LunchMeats5Gramsorless.html","Lunch Meats 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Sirloin Roasted with Chili Powder Rating 10 Blackened Beef Brisket Rating 10 Chicken Salad Bake Rating 10 Balsamic Flank Steak Rating 9 Pepper-Cheese Chicken Rating 9.5 Beef Mustard Patties Rating 9.5 Vitello Contadina Rating 10 Chicken Salad Bake Rating 10 Brisket Rating 9.5 Pork Chops with Chive Cream Rating 10 Beef Stroganoff Rating 9.5 Beef Roasted in Salt Crust Rating 9 Beef Lettuce Cups Rating 10 Beef Stew Rating 10 Cheddar Soup Rating 10 Persian Chicken Breasts Rating 10 Braised Pork Chops Rating 9.5 Chili-Beer Brisket of Beef Rating 10 Garlic Mustard Beef Rating 10 Beef & Vegetable Kabobs Rating 9 Blackened Chicken Rating 10 Green Enchilada Chicken Rating 9.5 Chicken Cordon Bleu Rating 10 Veal Chops Rating 10 Herbed Pork Chops Rating 9 Smothered Pork Chops Rating 10 Barbequed Burgers Rating 10 Dijon Chicken Rating 10 Asian Steak with Sesame Sauce Rating 10 Almond Chicken Rating 10 Cilantro Cream Chicken Rating 9 Creamed Beef Florentine Rating 10 Portuguese Style Beef Rating 9 Bacon Stuffed Burgers Rating 9 Lunch Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[93]=new Array("http://www.lowcarbguy.com/LunchSalads5Gramsorless.html","Lunch Salads 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Chicken Salad Rating 10 Rotisserie Chicken Salad Rating 10 Cherry Coke Salad Rating 10 Steak and Roasted Pepper Salad Rating 9 Spinach Salad Rating 10 Crab Salad Rating 9.5 Cauliflower Salad Rating 9.5 Tangy Chicken Salad Rating 10 Crab Louis Salad Rating 10 Raspberry Spinach Salad Rating 10 Cucumber and Avocado Salad Rating 10 Lunch Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[94]=new Array("http://www.lowcarbguy.com/LunchSoups5Gramsorless.html","Lunch Soups 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Mushroom Soup Rating 10 Broccoli Cheese Soup Rating 10 Cream of Chicken Soup Rating 10 Mushroom Chicken Soup Rating 10 Lobster Soup Rating 10 Cream of Mushroom Soup Rating 10 Egg Drop Soup Rating 10 Wedding Soup Rating 10 Ham and Cheese Soup Rating 10 French Onion Soup Rating 10 Ham and Bean Soup Rating 10 Lunch Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[95]=new Array("http://www.lowcarbguy.com/LunchMiscellaneous5Gramsorless.html","Lunch Miscellaneous 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Chicken Stuffing Quiche Rating 10 Spinach with Cheese Rating 9 Worcestershire Casserole Rating 10 Cabbage Stir-Fry Rating 9 Blackened Tuna Rating 10 Cheesy Chili Bake Rating 10 Lemony Fish Rating 9 Herbed Fish Fillets Rating 10 Herbed Salmon Rating 10 Crab and Salmon Cakes Rating 9.5 Five-Spice Salmon Rating 9.5 Sautéed Sea Scallops Rating 10 Lunch Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[96]=new Array("http://www.lowcarbguy.com/LunchMeats6-10Grams.html","Lunch Meats 6 - 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Lunch 6 - 10 Grams | Lunch Selection | Recipe Room | Home Page | Lunch Meats 6 - 10 Grams | Lunch Salads 6 - 10 Grams | Lunch Soups 6 - 10 Grams","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[100]=new Array("http://www.lowcarbguy.com/LunchMiscellaneous6-10Grams.html","Lunch Miscellaneous 6 - 10 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Carne Con Chilies Rating 10 Green Bean Dish Rating 10 Campbell’s Gnocchi Rating 10 Tuna Taco Rating 10 Pizza Pizza Rating 10 Macafoni and Cheese Rating 9.8 Indian Shrimp Rating 10 Salmon Patties Rating 9.5 Barbo’s Pasta Rating 10 Garlic Chicken Pizza and Crust Rating 10 Zucchini Casserole Rating 9 Lunch Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[101]=new Array("http://www.lowcarbguy.com/LunchMeats11-15Grams.html","Lunch Meats 11 - 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30 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Lunch Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[117]=new Array("http://www.lowcarbguy.com/DinnerSelection.html","Dinner Selection low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","5 Grams or less 6 - 10 Grams 11 - 15 Grams 16 - 20 Grams 21 - 25 Grams 26 - 30 Grams Recipe Room | Home Page | Breakfast Selection | Submit A Recipe | Rate A Recipe | Lunch Selection","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[118]=new Array("http://www.lowcarbguy.com/Dinner5Gramsorless.html","Dinner 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Meats Seafood Miscellaneous Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[119]=new Array("http://www.lowcarbguy.com/Dinner6-10Grams.html","Dinner 6 - 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25 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Meats Seafood Miscellaneous Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[123]=new Array("http://www.lowcarbguy.com/Dinner26-30Grams.html","Dinner 26 - 30 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Meats Seafood Miscellaneous Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[124]=new Array("http://www.lowcarbguy.com/DinnerMeats5Gramsorless.html","Dinner Meats 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Louisiana Roast Beef Rating 9.5 Pepper Pork Chops Rating 10 Beef Steaks with Peppercorn Sauce Rating 10 Country Meat Loaf Rating 10 Pork Chops in Thyme Sauce Rating 9 Meatloaf Rating 10 BBQ Beef Fillet Rating 10 Roast Beef with Horseradish Rating 10 Creamed Beef Florentine Rating 10 Rib Roast w/ Bourbon Marinade Rating 10 Bacon Stuffed Burgers Rating 9 Peppercorn Dijon Tenderloin Rating 10 Roast Veal with Herbs Rating 9 Persian Chicken Breasts Rating 9 Portuguese Style Beef Rating 10 Veal with Lemon Rating 9.5 Swedish Style Steak Rating 10 Cajun Pork Roast Rating 10 Meat Pandschab Style Rating 9.5 Herbed Pork Chops Rating 9 Barbequed Burgers Rating 10 Chicken Cordon Bleu Rating 10 Braised Pork Chops Rating 9.5 Green Enchilada Chicken Rating 10 Beef Stroganoff Rating 9.5 Beef Curry Rating 10 Pork Chops with Chive Cream Rating 10 Almond Chicken Rating 10 Korma Sabzee Rating 9 Beef Stew Rating 10 Blackened Chicken Rating 10 Asian Steak with Sesame Sauce Rating 10 Pepper-Cheese Chicken Rating 9.5 Beef Burgundy Rating 9.5 Smothered Pork Chops Rating 10 Macadamia Beef Roast Rating 9.5 Italian Beef Rating 10 Dijon Chicken Rating 10 Baked Lamb Chops Rating 9.5 Blackened Beef Brisket Rating 10 Veal Chops Rating 10 Veal Kebobs Rating 10 Beef & Vegetable Kabobs Rating 9 Vitello Contadina Rating 10 Keep it Simple Rib Roast Rating 9 Grilled Beef Rating 10 Beef Mustard Patties Rating 9.5 Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[125]=new Array("http://www.lowcarbguy.com/DinnerVegetarian5Gramsorless.html","Dinner Vegetarian 5 Grams or less Home of hundreds of low carb recipes, menus, and diet support","Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[126]=new Array("http://www.lowcarbguy.com/DinnerSeafood5Gramsorless.html","Dinner Seafood 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Herbed Salmon Rating 10 Five-Spice Salmon Rating 9.5 Blackened Tuna Rating 10 Lemon Dill Halibut Rating 10 Bouillabaise Rating 10 Herbed Fish Fillets Rating 9.5 Lemony Fish Rating 9 Sautéed Sea Scallops Rating 10 Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[127]=new Array("http://www.lowcarbguy.com/DinnerMiscellaneous5Gramsorless.html","Dinner Miscellaneous 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Chicken Stuffing Quiche Rating 10 Bacon Cheeseburger Quiche Rating 10 Cheesy Chili Bake Rating 10 Cabbage Stir-Fry Rating 9 Texas Style Chili Rating 10 Worcestershire Casserole Rating 10 Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[128]=new Array("http://www.lowcarbguy.com/DinnerMeats6-10Grams.html","Dinner Meats 6 - 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20 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Baked Salmon Rating 10 Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[139]=new Array("http://www.lowcarbguy.com/DinnerMiscellaneous16-20Grams.html","Dinner Miscellaneous 16 - 20 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Chicken a la King Rating 10 Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[140]=new Array("http://www.lowcarbguy.com/DinnerMeats21-25Grams.html","Dinner Meats 21 - 25 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Paprika Pork Chops Rating 10 Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[141]=new Array("http://www.lowcarbguy.com/DinnerVegetarian21-25Grams.html","Dinner Vegetarian 21 - 25 Grams Home of hundreds of low carb recipes, menus, and diet support","Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[142]=new Array("http://www.lowcarbguy.com/DinnerSeafood21-25Grams.html","Dinner Seafood 21 - 25 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[143]=new Array("http://www.lowcarbguy.com/DinnerMiscellaneous21-25Grams.html","Dinner Miscellaneous 21 - 25 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[144]=new Array("http://www.lowcarbguy.com/DinnerMeats26-30Grams.html","Dinner Meats 26 - 30 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[145]=new Array("http://www.lowcarbguy.com/DinnerVegetarian26-30Grams.html","Dinner Vegetarian 26 - 30 Grams Home of hundreds of low carb recipes, menus, and diet support","Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[146]=new Array("http://www.lowcarbguy.com/DinnerSeafood26-30Grams.html","Dinner Seafood 26 - 30 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[147]=new Array("http://www.lowcarbguy.com/DinnerMiscellaneous26-30Grams.html","Dinner Miscellaneous 26 - 30 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Dinner Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[148]=new Array("http://www.lowcarbguy.com/SideDishSelection.html","Side Dish Selection low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","5 Grams or less 6 - 10 Grams 11 - 15 Grams 16 - 20 Grams Recipe Room | Home Page | Breakfast Selection | Submit A Recipe | Rate A Recipe | Lunch Selection | Dinner Selection | Snack Selection","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[149]=new Array("http://www.lowcarbguy.com/SideDishes5Gramsorless.html","Side Dishes 5 Grams or less Home of hundreds of low carb recipes, menus, and diet support","Cream of Mushroom Soup Rating 10 Ham Stuffed Eggs Rating 10 Cherry Coke Salad Rating 10 Broccoli Cheese Soup Rating 10 Side Dish Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[150]=new Array("http://www.lowcarbguy.com/SideDishes6-10Grams.html","Side Dishes 6 - 10 Grams Home of hundreds of low carb recipes, menus, and diet support","Hearty Vegetable Beef Soup Rating 10 Side Dish Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[151]=new Array("http://www.lowcarbguy.com/SideDishes11-15Grams.html","Side Dishes 11 - 15 Grams Home of hundreds of low carb recipes, menus, and diet support","Side Dish Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[152]=new Array("http://www.lowcarbguy.com/SideDishes16-20Grams.html","Side Dishes 16 - 20 Grams Home of hundreds of low carb recipes, menus, and diet support","Side Dish Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[153]=new Array("http://www.lowcarbguy.com/SnackSelection.html","Snack Selection low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","5 Grams or less 6 - 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10 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Chocolate Swirl Cheesecake Rating 10 Horseradish Meatballs Rating 9 Italian Party Bites Rating 10 Oriental Chicken Wrapped Mushrooms Rating 9.5 Snack Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[156]=new Array("http://www.lowcarbguy.com/Snacks11-15Grams.html","Snacks 11 - 15 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Apple Cinnamon Popcorn Rating 9 Orange-Almond Snack Balls Rating 10 Pita Wedges with Banana Salsa Rating 9.5 Wild Wedges Rating 10 Oyster Fritters Rating 10 Mock Crab Cakes Rating 10 Snack Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[157]=new Array("http://www.lowcarbguy.com/Snacks16-20Grams.html","Snacks 16 - 20 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Snack Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[158]=new Array("http://www.lowcarbguy.com/SideDish5Gramsorless.html","Side Dish 5 Grams or less low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Ham Stuffed Eggs Rating 10 Cucumber Rings Rating 10 Cherry Coke Salad Rating 10 Chicken Deviled Eggs Rating 10 Cream of Chicken Soup Rating 10 Cheese Spinach Balls Rating 9.5 Mexican Meatballs Rating 10 Broccoli Cheese Soup Rating 10 Tuna Deviled Eggs Rating 10 Garlic Beef Bruschetta Rating 9.5 Cucumber Shrimp Rating 9 Triple Cheesy Green Chile Squares Rating 10 Shrimp Ceviche Rating 10 Side Dish Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[159]=new Array("http://www.lowcarbguy.com/SideDish6-10Grams.html","Side Dish 6 - 10 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Hearty Vegetable Beef Soup Rating 10 Oriental Chicken Wrapped Mushrooms Rating 9.5 Chocolate Swirl Cheesecake Rating 10 Parmesan-Fried Zucchini Rating 10 Horseradish Meatballs Rating 9 Italian Party Bites Rating 10 Side Dish Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[160]=new Array("http://www.lowcarbguy.com/SideDish11-15Grams.html","Side Dish 11 - 15 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Apricot-Glazed Carrots Rating 10 Oyster Fritters Rating 10 Mock Crab Cakes Rating 10 Side Dish Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[161]=new Array("http://www.lowcarbguy.com/SideDish16-20Grams.html","Side Dish 16 - 20 Grams low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Baked Squash with Pecan Brittle Rating 10 Side Dish Selection | Recipe Room | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[162]=new Array("http://www.lowcarbguy.com/LowCarbMealPlanner.html","Low Carb Meal Planner low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","“This was the first time I was able to stick to the Atkins diet for more than a week. Having daily menus to follow each day made it so easy....” Phyllis M. Redding, CA “I just love the recipes in this book, and how easy it is to plan my meals for each day. Please let me know when you create another book. I will be the first to buy it.” Linda M. Gainesville, GA The pages of this book are divided into thirds so that each recipe(Breakfast, Lunch, Dinner) appears on a separate segment. You can follow the menus as laid out or flip back and forth between various recipes to create new menus. The sections are also divided by the number of carbohydrates per serving (5 or less, 6 - 10, 11 - 15, 16 - 20). Use them in combinations to compile your daily menus. There are over 80 recipes all combined in a spiral binder that enables you to change and organize menus. There are hundreds of menu combinations you can create with just a flip of a page. FREE SHIPPING WITH EVERY ORDER Be sure to check out our Home Page for things like: Free Induction Menu Recipe Room Download Area and More! Home Page | About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[163]=new Array("http://www.lowcarbguy.com/Recipes.html","Recipes low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","This is a collection of 269 recipes. What is unique about this collection that you will find no other place, is how they are arranged. I have compiled these recipes according to their carbohydrate count. There is nothing more frustrating then searching through hundreds of recipes trying to find one that has the carb count that you are seeking. With this collection you choose the number of carbs you want, and then choose your meal. Here is the breakdown: Breakfast Number of Recipes 5 Grams or less: 44 6 to 10 Grams: 12 11 to 15 Grams: 11 16 to 20 Grams: 8 21 to 25 Grams: 3 Lunch Number of Recipes 5 Grams or less: 48 6 to 10 Grams: 16 11 to 15 Grams: 13 16 to 20 Grams: 4 21 to 25 Grams: 2 26 to 30 Grams: 1 Dinner Number of Recipes 5 Grams or less: 39 6 to 10 Grams: 12 11 to 15 Grams: 9 16 to 20 Grams: 8 21 to 25 Grams: 2 Snacks Number of Recipes 5 Grams or less: 13 6 to 10 Grams: 4 11 to 15 Grams: 3 16 to 20 Grams: 1 Side Dishes Number of Recipes 5 Grams or less: 7 6 to 10 Grams: 7 11 to 15 Grams: 1 16 to 20 Grams: 1 Be sure to check out our Home Page for things like: Free Induction Menu Recipe Room Download Area and More! Low Carb Meal Planner | Home Page | Low Carb Recipes","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[164]=new Array("http://www.lowcarbguy.com/LowCarbRecipes.html","Low Carb Recipes low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","150 low carb recipes + 4 week meal plan 150 of the best low carb recipes you will ever taste. Every recipe has simple instructions and carb counts. You receive 4 weeks worth of meal plans. Learn More 269 Low Carb Recipes This is a collection of 269 recipes. What is unique about this collection that you will find no other place, is how they are arranged. I have compiled these recipes according to their carbohydrate count. Learn More Low Carb Meal Planner Description: This book includes recipes for breakfast, lunch and dinner in these increments --- Inductions phase (5 grams or less), 6 -10 grams, 11 - 15 grams, and 15 - 20 grams. All combined in a spiral binder that enables you change and organize menus. There are hundreds of menu ... Learn More Weekly Induction Menu 2 Under 20 Grams Daily Description: This is a 7 day menu that includes any necessary recipes and it \'s own shopping list Learn More Weekly Low Carb Menu 1 Under 30 Grams Daily Description: This is a 7 day menu that includes any necessary recipes and it \'s own shopping list Learn More Weekly Low Carb Menu 2 Under 40 Grams Daily Description: This is a 7 day menu that includes any necessary recipes and it \'s own shopping list Learn More Weekly Low Carb Menu 3 Under 50 Grams Daily Description: This is a 7 day menu that includes any necessary recipes and it \'s own shopping list Learn More | Home Page |","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[165]=new Array("http://www.lowcarbguy.com/269LowCarbRecipes.html","Charts","Low Carb Recipes | Recipes | Low Carb Meal Planner | LowCarbGuy.Com -","atkins diet,atkins recipes,atkins recipe,atkins diet plan,low carb recipes,low carb diet","Find the best low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[166]=new Array("http://www.lowcarbguy.com/Links.html","Links low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Webmasters: Link Your Site Am I Fat - Obesity is the biggest killer in the USA. Find out if you are overweight and what you can do to lose weight. Contains a wide variety of weight loss information, calculators, links and a discussion forum, all aimed at helping you lose weight and maintaining a sensible and healthy diet. Recipe GoldMine -Go here for help in the kitchen. Also has many recipes. Dr. Atkins Diet Recipe - Atkins products and food. Zantrex 3 Diet Pill - The ultimate weight loss pill with a kick! a la Carb \"The Low Carb & Sugar Free Menu \"™ Specializing in low carb and sugar free products and recipes. High quality and discount priced foods, candies, breads, cereal, protein bars, and juices for the diet conscious and diabetic. All low sugar, no sugar, low carb or zero carb, from brands such as Atkins, Carbolite and Universal Nutrition. New products added weekly! http://www.alacarb.com/ LOW CARB GUY This site owned by JR Thompson This site is a member of WebRing. To browse visit Here . Home Page | About Us | Search | Contact Us | Site Map | Online Store | Recipe Room | Download Area | Privacy Policy | Picture Gallery","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[167]=new Array("http://www.lowcarbguy.com/SubmitYourSite.html","Submit Your Site low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","LowCarbGuy.Com - Find low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans. Source Code <p><font face= \"Arial \"><a href= \"http://www.lowcarbguy.com/ \">Low Carb Guy</a></font> - <font face= \"Arial \">Find low carb recipes, menus, diet products, and diet support for the Atkins diet and other low carb diet plans.</font></p> If you are interested in having your web site \'s link placedin our link directory please give us a link using the \"ready to paste \" text link above, andplease complete the form below. You will be contacted via email when your site is approved. All fields are required Name of your site: URL: Include a short description of your site Enter your description here! Your contact information is required in case we need to get in touch with you Your email address: Your Name: Reciprocal Please provide the entire URL where we can find your link to this website. URL: Category: Links | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[168]=new Array("http://www.lowcarbguy.com/ThankYou4.html","Thank You 4 low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Submit Your Site | Links | Home Page","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[169]=new Array("http://www.lowcarbguy.com/Charts.html","Charts low carb recipes and menus for the Atkins diet, The Zone, and other low carb diet plans","Low Carb Recipes | Recipes | Low Carb Meal Planner | LowCarbGuy.Com -","atkins diet,atkins recipes,atkins recipe,atkins cookbook,low carb recipes,low carb cookbook","Find the best low carb recipes, menus, cookbooks, and diet support for the Atkins diet and other low carb diet plans.","");arrFiles[170]=new Array("http://www.lowcarbguy.com/search.asp","Search Engine Builder Professional -- Search this site","null","null","null","");arrFiles[171]=new Array("http://www.lowcarbguy.com/searchfunc.asp","NO TITLE","0 Then	startItem = CInt( Request( \"start \") ) Else	startItem = 0 End If GetOutputStart( startItem ) tmpVar = CStr( Request( \"searWords \") ) SplitSearWords( tmpVar ) GetItemsPerPage( ItemsPerPage ) GetSearchFileName( Request.ServerVariables( \"SCRIPT_NAME \") ) Set DataConn = Server.CreateObject( \"ADODB.Connection \") Set DataRst = Server.CreateObject( \"ADODB.Recordset \") connstr = \"DBQ= \" & server.mappath( \"IndexData.mdb \") & \";DefaultDir=;DRIVER={Microsoft Access Driver (*.mdb)}; \" dataconn.open connstr strSQL = ConstruSQL() If strSQL \" \" Then DataRst.Open strSQL, DataConn, 1 recCount = DataRst.RecordCount 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cup8.80.06.5Cream Sour 1 cup9.80.07.3 MILK PRODUCTSMeasureCarbohydrate GramsFiberProteinMilk All Types1 cup11.40.08.0Buttermilk1 cup11.70.08.1Cream 1 cup8.80.06.5 YOGURT PRODUCTSMeasureCarbohydrate GramsFiberProteinYogurt Full Cream1 cup10.60.07.9Yogurt Skim1 cup18.80.014.0Yogurt & Fruit 1 cup41.20.02.0  FRUITMeasureCarbohydrate GramsFiberProteinApple1 cup16.83.00.2Avocado1 cup17.15.84.6Banana1 cup52.45.42.3Blackberries1 cup18.47.21.0Blueberries1 cup20.53.91.0Breadfruit1 cup50.022.12.0Cantaloupe1 cup13.41.31.4Cherries1 cup24.82.51.4Cranberries1 cup14.04.60.4Currants1 cup106.09.88.5Dates1 cup130.015.43.4Figs1 cup38.212.81.5Grapefruit1 cup9.41.30.7Grapes1 cup15.81.10.6Guava1 cup19.68.91.4Honeydew1 cup15.61.00.8Kiwi Fruit1 cup30.36.92.0Cumquats1 cup36.114.52.0Lemon1 cup24.82.32.8Lime1 cup20.91.01.4Loquat1 cup17.84.70.6Mango1 cup28.13.80.9Mandarin/Tangerine1 cup21.84.51.2Nectarine1 cup16.02.21.3Orange1 cup21.13.21.7Papaya1 cup13.72.50.9Passion Fruit1 cup55.224.55.2Peach1 cup26.34.7N/APear1 cup24.94.00.6Persimmon1 cup65.03.31.6Pineapple1 cup19.21.90.6Plantains1 cup71.85.22.9Plums1 cup38.04.42.3Prunes1 cup101.011.54.2Quince1 cup22.12.70.6Raisins1 cup114.05.84.7Raspberries1 cup14.25.51.1Strawberries1 cup10.53.40.9Watermelon 1 cup11.50.81.0   MEATMeasureCarbohydrate GramsFiberProteinBeef All Types100gr/1/2 cup0.00.018.2Bacon Cured100gr/1/2 cup0.60.030.5Chicken/Turkey100gr/1/2 cup0.00.010.8Game Birds100gr/1/2 cup0.00.020.0Ham Cured100gr/1/2 cup3.10.017.6Lamb All Types100gr/1/2 cup0.00.013.0Liver/Kidney100gr/1/2 cup5.80.020.0Pork All Types100gr/1/2 cup0.00.018.3Tripe100gr/1/2 cup0.00.014.6Veal All Types 100gr/1/2 cup0.00.013.4  LUNCH MEATMeasureCarbohydrate GramsFiberProteinBologna100gr/1/2 cup2.80.011.7Chicken Roll100gr/1/2 cup2.50.019.5Corned Beef100gr/1/2 cup0.10.014.5Liverwurst100gr/1/2 cup2.20.014.1Mort Della100gr/1/2 cup3.10.016.4Pastrami100gr/1/2 cup3.10.017.3Pepperoni100gr/1/2 cup2.90.020.9Salami100gr/1/2 cup2.60.022.9Turkey 100gr/1/2 cup2.10.018.1   SAUSAGEMeasureCarbohydrate GramsFiberProteinFrankfurters100gr/1/2 cup2.50.011.3Knackwurst100gr/1/2 cup1.80.011.9Sausage Beef100gr/1/2 cup1.80.012.0Sausage Italian100gr/1/2 cup0.70.014.3Sausage Pepper100gr/1/2 cup2.80.021.0Sausage Pork100gr/1/2 cup1.00.011.7Sausage Vienna 100gr/1/2 cup2.10.010.3   NUTS & SEEDSMeasureCarbohydrate GramsFiberProteinAlmonds-Roasted1/2 Cup16.79.511.3Brazils-1/2 Cup9.55.410.0Cashews-Roasted1/2 Cup22.55.010.5Chestnuts-Roasted1/2 Cup37.95.52.3Filberts-Roasted1/2 Cup12.96.17.2Hazelnuts-Roasted1/2 Cup12.96.17.2Hickory-1/2 Cup11.45.38.0Macadamias-1/2 Cup9.26.25.6Mixed Nuts1/2 Cup17.46.211.9Peanut-Oil-Roasted1/2 Cup15.75.817.3Pecans-Dried1/2 Cup12.33.64.4Pine Nuts1/2 Cup11.43.619.2Pistachios-Roasted Pumpkin Seed1/2 Cup17.66.99.6Roasted1/2 Cup17.214.75.9Sesame Seeds Sunflower Seed1/2 Cup16.60.012.2Roasted1/2 Cup9.94.614.4Walnuts-Dried 1/2 Cup7.63.115.2  SALAD DRESSINGMeasureCarbohydrate GramsFiberProteinFrench Vinaigrette1 tbsp.0.50.00.1French1 tbsp.2.70.00.1Italian1 tbsp.1.50.00.1Russian1 tbsp.1.60.00.2Oil & Vinegar1 tbsp.0.40.10.1Mayonnaise1 tbsp.0.00.00.2Miracle Whip1 tbsp.2.20.00.1Thousand Isle 1 tbsp.2.40.60.1   FISHMeasureCarbohydrate GramsFiberProteinAll Types100gr/1/2 cup0.00.020.0Herring Pickled100gr/1/2 cup9.60.014.2Octopus100gr/1/2 cup2.20.014.9Roe100gr/1/2 cup1.50.022.9Squid 100gr/1/2 cup3.10.015.6  SHELL FISHMeasureCarbohydrate GramsFiberProteinAbalone100gr/1/2 cup6.00.017.1Clams100gr/1/2 cup2.60.012.8Crab100gr/1/2 cup0.00.018.1Crayfish/Lobster100gr/1/2 cup0.00.015.9Mussels100gr/1/2 cup3.70.011.9Oysters100gr/1/2 cup3.90.07.1Scallops100gr/1/2 cup2.40.016.8Scrimp/Prawns100gr/1/2 cup0.00.016.5Whelks 100gr/1/2 cup7.80.023.8 VEGETABLESMeasureCarbohydrate GramsFiberProteinAlfalfa Sprouts1 cup1.30.81.3Artichoke1 cup18.89.15.8Asparagus Spears1 cup5.72.62.9Bamboo Shoots1 cup7.93.33.9Beets1 cup13.03.82.2Beans Green1 cup7.93.72.0Bean Sprouts1 cup6.21.93.2Broccoli1 cup4.62.62.6Cabbage1 cup3.81.61.0Carrot1 cup21.46.32.2Cauliflower1 cup5.22.52.0Celeriac1 cup14.42.82.3Celery1 cup4.42.00.9Chicory1 cup8.57.23.1Corn1 cup29.34.25.0Cucumber1 cup2.90.80.9Eggplant1 cup5.02.10.8Endive1 cup1.71.60.6Garden Cress1 cup2.80.61.3Garlic1 cup67.94.113.0Garlic1 tbsp.4.30.30.8Ginger Root1 tbsp.0.90.10.1Greens1 cup2.71.11.5Leeks1 cup14.81.91.6Lettuce1 cup1.91.10.7Mushrooms1 cup3.30.91.5Okra1 cup7.62.62.0Onions1 cup13.82.71.9Parsley1 cup10.76.34.7Peppers Chili1 cup12.92.32.7Peppers Bell1 cup6.41.80.9Potato1 cup43.22.95.0Potato Sweet1 cup32.34.02.2Pumpkin1 cup7.52.11.2Radish1 cup4.11.80.9Scallions1 cup7.42.61.9Shallots1 cup26.90.04.0Spinach1 cup2.01.51.6Squash Acorn1 cup14.62.91.1Squash Butter N1 cup16.42.41.4Squash Crock1 cup5.31.61.2Squash Spaghetti1 cup7.01.20.7Tomato1 cup8.42.01.5Turnips1 cup8.12.31.2Water Chestnut1 cup29.73.71.8Watercress1 cup0.40.80.8Yams1 cup41.86.82.3Zucchini1 cup3.81.61.5 ","null","null","");arrFiles[173]=new Array("http://www.lowcarbguy.com/user/Induction Acceptable Foods.doc","Induction Acceptable Foods.doc","Induction Acceptable Foods These are the foods you may eat liberally during Induction:  all fish all fowl all shellfish all meat all eggs *Oysters and mussels are higher in carbs than other shellfish, so limit them to four ounces per day. **Processed meats, such as ham, bacon, pepperoni, salami, hot dogs and other luncheon meats-and some fish-may be cured with added sugar and will contribute carbs. Try to avoid meat and fish products cured with nitrates, which are known carcinogens. Also beware of products that are not exclusively meat, fish or fowl, such as imitation fish, meatloaf and breaded foods. Finally, do not consume more than four ounces of organ meats a day.  OTHER FOODS THAT ARE ACCEPTABLE DURING INDUCTION Cheese  You can consume three to four ounces daily of the following full-fat, firm, soft and semisoft aged cheeses*, including:  cheddar  cow, sheep and goat cheese  cream cheese  Gouda  mozzarella  Roquefort and other blue cheeses  Swiss  *All cheeses have some carbohydrate content. The quantity you eat should be governed by that knowledge. The rule of thumb is to count 1 ounce of cheese as equivalent to 1 gram of carbohydrate. Note that cottage cheese, farmer \'s cheese and other fresh cheeses are not permitted during Induction. No  \"diet \" cheese, cheese spreads or whey cheeses are permitted. Individuals with known yeast symptoms, dairy allergy or cheese intolerance must avoid cheese. Imitation cheese products are not allowed, except for soy or rice cheese-but check the carbohydrate content. Vegetables  You can have two to three cups per day of:  alfalfa sprouts  daikon  mushrooms  arugula  endive  parsley  bok choy  escarole  peppers  celery  fennel  radicchio  chicory  jicama  radishes  chives  lettuce  romaine lettuce  cucumber  mâche  sorrel  These salad vegetables are high in phytonutrients and provide a good source of fiber. Other Vegetables  You can have one cup per day of these veggies if salad does not exceed two cups. The following vegetables are slightly higher in carbohydrate content than the salad vegetables:  artichoke  celery root  pumpkin  artichoke hearts  rhubarb  asparagus  chard  sauerkraut  bamboo shoots  collard greens  scallions  dandelion  snow peas  bean sprouts  dandelion greens  spaghetti squash  beet greens  eggplant  spinach  broccoli  hearts of palm  string or wax beans  broccoli rabe  kale  summer squash  brussels  kohlrabi  tomato  bean sprouts  leeks  turnips  cabbage  okra  water chestnuts  cauliflower  onion  zucchini  If a vegetable, such as spinach or tomato, cooks down significantly, it must be measured raw so as not to underestimate its carb count. Salad Garnishes  crumbled crisp bacon  grated cheese  minced hard-boiled egg  sautéed mushrooms  sour cream Spices  All spices to taste, but make sure none contain added sugar. Herbs  basil  garlic  rosemary  cayenne pepper  ginger  sage  cilantro  oregano  tarragon  dill  pepper  thyme  For salad dressing, use oil and vinegar (but not balsamic vinegar, which contains sugar) or lemon juice and herbs and spices. Prepared salad dressings without added sugar and no more than two carbs per tablespoon serving are also fine. Acceptable Fats and Oils  Many fats, especially certain oils, are essential to good nutrition. Olive oil is particularly valuable. All other vegetable oils are allowed, the best being canola, walnut, soybean, grapeseed, sesame, sunflower and safflower oils, especially if they are labeled  \"cold-pressed \" or  \"expeller-pressed. \" Do not cook polyunsaturated oils, such as corn, soybean and sunflower oil, at high temperatures or allow to brown or smoke. Butter is allowed. Margarine should be avoided, not because of its carbohydrate content, but because it is usually made of trans fats (hydrogenated oils), which are a serious health hazard. (Some nonhydrogenated margarines are available in health-food stores.) You don \'t have to remove the skin and fat from meat or fowl. Salmon and other cold-water fish are an excellent source of omega-3 fatty acids. Remember that trying to do a low-fat version of the Atkins Nutritional ApproachTM will interfere with fat burning and derail your weight loss. Artificial Sweeteners  You must determine which artificial sweeteners agree with you, but the following are allowed: sucralose (marketed as Splenda(tm)), saccharin, cyclamate and acesulfame-K. Natural sweeteners ending in the suffix  \"-ose, \" such as maltose, fructose, etc., should be avoided. However, certain sugar alcohols, such as maltitol, do not affect blood sugar and are acceptable. Saccharin has been extensively studied, and harmful effects were produced in the lab when fed to rats only in extremely high doses. The Food and Drug Administration (FDA) has removed saccharin from its list of carcinogens, basing its decision upon a thorough review of the medical literature and the National Institute of Science \'s statement that there is  \"no clear association between saccharin and human cancer. \" It can be safely consumed in moderation, meaning no more than three packets a day. Saccharin is marketed as Sweet \'n Low(tm). We discourage the use of aspartame (marketed as NutraSweet(r) and Equal(r)) because of clinical observations that it slows weight loss in certain individuals. The FDA has approved the herb stevia for use only as a supplement, not as a sweetener. The Atkins preference, however, is sucralose (Splenda(tm)), the only sweetener made from sugar. Sucralose is safe, noncaloric and does not raise blood sugar. It has been used in Canada for years, and the FDA recently approved it after reviewing more than 100 studies conducted over the past 20 years. Note that each packet of sugar substitute contains about 1 gram of carbohydrate, so don \'t forget to include the amount in your daily totals.   Acceptable Beverages  Be sure to drink a minimum of eight eight-ounce glasses of water each day, including:  Filtered water  Mineral water  Spring water  Tap water  Additionally, you can have the following:  Clear broth/bouillon (not all brands; read the label)  Club soda  Cream, heavy or light (limit to two to three tablespoons a day; note carbohydrate content)  Decaffeinated coffee or tea*  Diet soda made with sucralose (Splenda(tm)); be sure to count the carbs  Essence-flavored seltzer (must say  \"no calories \" and should not contain aspartame)  Herb tea (without barley or any fruit sugar added)  Lemon juice or lime juice (note that each contains 2.8 grams carbohydrate per ounce); limit to two to three tablespoons  *Excessive caffeine may cause unstable blood sugar and should be avoided by those who suspect they are caffeine dependent. Everyone should try to avoid caffeine. Grain beverages (coffee substitutes) are not allowed. Alcoholic beverages are also not permitted during Induction; those low in carbohydrates are an option, in moderation, in later phases. Special Category Foods  To add variety, each day you can also eat 10 to 20 olives, half a small avocado, an ounce of sour cream or three ounces of unsweetened heavy cream, as well as two to three tablespoons of lemon juice or lime juice. But be aware that these foods occasionally slow down weight loss in some people, and may need to be avoided in the first two weeks. If you seem to be losing slowly, moderate your intake of these foods. Convenience Foods  Although it is important that you eat primarily unprocessed foods, some controlled carb food products can come in handy when you are unable to find appropriate food, can \'t take time for a meal or need a quick snack. More and more companies are creating healthy food products that can be eaten during the Induction phase of Atkins. Just remember two things:  Not all convenience food products are the same, so check labels and carbohydrate content. ","null","null","");arrFiles[174]=new Array("http://www.lowcarbguy.com/user/Western Herb Eggs 5 or less.htm","Source: Cook’n with Pillsbury","JR Thompson Normal JR Thompson 4 6 2003-12-03T03:55:00Z 2003-12-13T05:02:00Z 2003-12-20T15:41:00Z 1 108 622 BoyzToyz 5 1 729 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 4 per serving Servings:   4 WESTERN HERB EGGS Prep Time: 40 Min 4 ounces ham --flaked 8 large eggs 2 teaspoons Dijon mustard 1/2 cup sour cream 2 teaspoons fresh chives -- chopped 2 teaspoons fresh parsley -- chopped 3/4 cup shredded sharp Cheddar cheese 1. Preheat oven to 375º. Grease 4-1 cup ramekins. Divide flaked ham between ramekins. 2. Whisk together eggs, mustard and sour cream. Stir in herbs and top with shredded cheese. 3. Bake 25-30 minutes until golden and set.   Per serving: 332 Calories (kcal); 25g Total Fat; (68% calories from fat); 22g Protein; 4g Carbohydrate; 425mg Cholesterol; 663mg Sodium RATE THIS RECIPE","null","null","");arrFiles[175]=new Array("http://www.lowcarbguy.com/user/EGG NOG 5 OR LESS.htm","Egg Nog 5 or less","JR Thompson Normal JR Thompson 3 7 2003-12-03T03:55:00Z 2003-12-13T07:11:00Z 2003-12-20T15:25:00Z 1 107 611 BoyzToyz 5 1 717 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:      Total Carbohydrates: 2 per serving Servings:   4 EGG NOG Prep Time: 10 Min 2/3 cup cream 2/3 cup water 2 eggs 1 tsp vanilla 1 tbsp Splenda 1 dash nutmeg 1. Separate the eggs. Beat the yolks until they are light yellow. Beat in the sweetener. Slowly beat in the cream and liquor. 2. In a separate bowl, whip the egg whites until they form soft peaks. Fold the egg whites lightly into the other ingredients. Sprinkle nutmeg on top of each serving.       Per Serving (excluding unknown items): 133 Calories; 12g Fat (82.7% calories from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 128mg Cholesterol; 44mg Sodium.   RATE THIS RECIPE","null","null","");arrFiles[176]=new Array("http://www.lowcarbguy.com/user/Bacon Cheese Pie 5 or less.htm","LowCarbGuy.Com","JR Thompson Normal JR Thompson 4 3 2003-12-03T03:55:00Z 2003-12-13T05:07:00Z 2003-12-20T15:23:00Z 1 123 706 BoyzToyz 5 1 828 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 4 per serving Servings:   6 BACON CHEESE PIE Prep Time: 40 Min 10 slices crisp cooked bacon, crumbled 1/3 cup minced onion 1 cup shredded Swiss cheese, natural, not processed (about 4 ounces) 4 eggs 2 cups heavy or light cream 1/2 teaspoon salt 1/8 teaspoon ground black pepper Dash ground red pepper (optional) 1. Preheat oven to 425 degrees. Sprinkle bacon, onion and cheese in bottom of well greased pie tin. Beat eggs slightly in a bowl. Beat heavy cream, salt, black pepper and red pepper, if using. Pour into pie shell. 2. Bake at 425 for 15 minutes, then reduce heat to 300 and bake 30 minutes longer, or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before cutting into wedges.   RATE THIS RECIPE","null","null","");arrFiles[177]=new Array("http://www.lowcarbguy.com/user/BAKED OMELET PRIMAVERA 5 or less.htm","BAKED OMELET PRIMAVERA 5 or less","JR Thompson Normal JR Thompson 4 11 2003-12-13T05:33:00Z 2003-12-20T15:23:00Z 1 188 1078 BoyzToyz 8 2 1264 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   5 per serving Servings: 6   BAKED OMELET PRIMAVERA Prep Time: 45 Min 12 Eggs 1/2 cup Grated Cheddar Cheese 1/2 cup Swiss Cheese -- grated 1/4 lb Sliced Fresh Mushrooms 1/2 cup Broccoli -- (steamed) 2 Plum Tomatoes -- (sliced) 1 Vidalia Onion -- (sliced) 1/2 cup Water 2 tablespoons Olive Oil 1. Sauté mushrooms and onion in olive oil. 2. Beat eggs and water thoroughly, until eggs begin to turn a lemony color. 3. Butter (or oil) a casserole dish, or individual oven-proof bowls. Add cheeses, then sautéed vegetables. Then add in the broccoli. Finally, arrange the tomato slices over the vegetables and cheese.   4. Put the casserole dish or dishes on a baking sheet. Put the sheet on the extended oven rack, and then pour in the egg mixture.   5. Bake approximately half an hour at 325°F.   The dish is done when it puffs, and the middle doesn \'t move when slightly shaken. Note that the tomatoes will leave a bit of liquid on top of the dish - that \'s fine. Per Serving: 262 Calories; 19g Fat (66.2% calories from fat); 17g Protein; 5g Carbohydrate; 1g Dietary Fiber; 393mg Cholesterol; 199mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. RATE THIS RECIPE","null","null","");arrFiles[178]=new Array("http://www.lowcarbguy.com/user/Baked Ham and Eggs Rosemary 5 or less.htm","Baked Ham and Eggs Rosemary","JR Thompson Normal JR Thompson 4 10 2003-12-03T03:55:00Z 2003-12-13T05:17:00Z 2003-12-20T15:23:00Z 1 134 764 BoyzToyz 6 1 897 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   California Egg Commission Total Carbohydrates: 3 per serving Servings:   8 BAKED HAM AND EGGS ROSEMARY Prep Time: 30 Min 1 1/2 cups cooked ham -- sliced 2 10-ounce packages frozen chopped spinach -- 340g thawed and drained 4 ounces unsalted butter -- 125g melted 16 eggs 6 ounces goat cheese 1 teaspoon rosemary -- crushed Salt and pepper -- to taste 1. Preheat oven to 350°. 2. Grease 8 individual baking dishes (large enough to hold two eggs). 3. Divide ham into prepared dishes. Top with equal portion of spinach. Place 1 teaspoon melted butter on spinach. Carefully break 2 eggs on top of this mixture in each dish. Divide goat cheese into 8 pieces and place one piece on top of eggs; sprinkle with rosemary, salt and pepper. Top with any remaining butter. 4. Bake 12 - 14 minutes until eggs are set. RATE THIS RECIPE","null","null","");arrFiles[179]=new Array("http://www.lowcarbguy.com/user/BAKED EGGS 5 OR LESS.htm","BAKED EGGS","JR Thompson Normal JR Thompson 4 2 2003-12-03T03:55:00Z 2003-12-13T05:15:00Z 2003-12-20T15:20:00Z 1 181 1032 BoyzToyz 8 2 1211 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 1 per serving Servings:   4 BAKED EGGS Prep Time: 24 Min     4 eggs                                                                4 tablespoons half and half                                          1/4 teaspoon salt                                                    1/8 teaspoon pepper                                                   1 tablespoon butter                                              1.Heat oven to 325°F. Butter four 6-oz. custard cups or large muffin cups. Place cups in 15x10x1-inch baking pan. Break 1 egg into each buttered cup. Add 1 tablespoon half-and-half to each. Sprinkle with salt and pepper; top with butter. 2.Bake at 325°F. for 12 to 15 minutes or until eggs are set. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 120 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 4 g 20% * Cholesterol: 225 mg 75% * Sodium: 230 mg 10% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 7 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Medium-Fat Meat, 1 Fat RATE THIS RECIPE","null","null","");arrFiles[180]=new Array("http://www.lowcarbguy.com/user/Basil, tomato, cream cheese frittata 5 or less.htm","Basil, tomato, cream cheese frittata 5 or less","JR Thompson Normal JR Thompson 4 5 2003-12-03T03:55:00Z 2003-12-13T05:32:00Z 2003-12-20T15:18:00Z 1 147 840 BoyzToyz 7 1 986 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 2 per serving Servings: 12 BASIL, TOMATO, CREAM CHEESE FRITTATA Prep Time: 35 Min 13 eggs Salt and pepper -- to taste 1/4 teaspoon dried sage 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1 tablespoon butter 4 medium plum tomato -- or roman sliced 1 cup fresh basil leaves -- finely chopped 1/2 pound cream cheese --cubed 1. Whisk together eggs, salt, pepper, and sage/oregano/thyme. 2. In large skillet, melt butter over medium heat. Sauté tomatoes one minute. Lower heat and add basil sautéing until limp, 1-2 minutes. Pour egg mixture over all and top with cream cheese cubes. Cover and cook over low heat approximately 20 minutes or until set on top; or cook until bottom is partially set and finish cooking top under broiler. Per serving: 150 Calories (kcal); 12g Total Fat; (74% calories from fat); 8g Protein; 2g Carbohydrate; 226mg Cholesterol; 128mg Sodium RATE THIS RECIPE","null","null","");arrFiles[181]=new Array("http://www.lowcarbguy.com/user/breakfast cassarole 5 or less.htm","breakfast cassarole 5 or less","JR Thompson Normal JR Thompson 4 8 2003-12-03T03:55:00Z 2003-12-13T05:32:00Z 2003-12-20T15:17:00Z 1 124 709 BoyzToyz 5 1 832 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 2 per serving Servings:   8 BREAKFAST CASSAROLE Prep Time: 50 Min 1 pound sausage 3 cups cheddar cheese – shredded   1 cup mushroom -- sliced 12 eggs 1. Preheat oven to 350°F. 2. Brown sausage in skillet (save grease for mushrooms). Spread sausage in buttered 9X13 cake pan. 3. Sauté mushrooms in sausage grease. Spread   mushrooms over sausage, spread cheese over mushrooms. 4. Beat eggs a little and pour over top of cheese. Season to taste. 5. Bake for 30-40 minutes or until solid. Cut into 8-10 servings.     Feel free to substitute cheese, or use bacon instead of sausage. Per serving: 508 Calories (kcal); 44g Total Fat; (77% calories from fat); 26g Protein; 2g Carbohydrate; 364mg Cholesterol; 726mg Sodium RATE THIS RECIPE","null","null","");arrFiles[182]=new Array("http://www.lowcarbguy.com/user/Breakfast Deviled Eggs 5 or less.htm","Breakfast Deviled Eggs 5 or less","JR Thompson Normal JR Thompson 4 7 2003-12-03T03:55:00Z 2003-12-13T05:31:00Z 2003-12-20T15:17:00Z 1 87 501 BoyzToyz 4 1 587 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    California Egg Commission Total Carbohydrates: 2 per serving Servings:   12 BREAKFAST DEVILED EGGS Prep Time: 60 Min 12 eggs 1/2 cup yogurt 1/4 teaspoon salt 1 dash pepper 1/3 cup bacon bits -- cooked 1/4 cup parsley -- chopped 1. Hard cook eggs. Cool and shell, or purchase precooked, shelled eggs. 2. Cut in half. Mash yellow and mix with yogurt, salt and pepper. Pipe yellow mixture back into shells. Garnish with cooked, crumbled bacon and chopped parsley. 3. Refrigerate until ready to serve. RATE THIS RECIPE","null","null","");arrFiles[183]=new Array("http://www.lowcarbguy.com/user/BREAKFAST IN A CUP 5 OR LESS.htm","BREAKFAST IN A CUP 5 OR LESS","JR Thompson Normal JR Thompson 4 4 2003-12-03T03:55:00Z 2003-12-13T05:31:00Z 2003-12-20T15:17:00Z 1 118 675 BoyzToyz 5 1 792 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 3 per serving Servings:   2 BREAKFAST IN A CUP Prep Time: 40 Min 4 eggs 4 slices bacon 1/2 pound sausage meat 3 ounces grated cheddar cheese 1. Preheat oven to 350°F. 2. Spray a muffin tin with non-stick spray. Line bottoms of four muffin cups with loose sausage so that it covers the bottom of each one and pat down. Wrap bacon around inside \"wall \" of each cup. Crack an egg in each one. 3. Bake approximately 20 minutes until you see bacon is done. Sprinkle cheese on top of each one and bake a few more minutes until cheese is melted. Per serving: 849 Calories (kcal); 75g Total Fat; (80% calories from fat); 39g Protein; 3g Carbohydrate; 507mg Cholesterol; 1334mg Sodium RATE THIS RECIPE","null","null","");arrFiles[184]=new Array("http://www.lowcarbguy.com/user/Breakfast Sausage 5 or less.htm","Breakfast Sausage 5 or less","JR Thompson Normal JR Thompson 4 10 2003-12-03T03:55:00Z 2003-12-13T05:31:00Z 2003-12-20T15:17:00Z 1 85 486 BoyzToyz 4 1 570 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: <1 per serving Servings: 8 BREAKFAST SAUSAGE Prep Time: 15 Min 1 teaspoon ground sage 1/2 teaspoon dried savory 1/4 teaspoon ground black pepper 1/4 teaspoon nutmeg 1/2 teaspoon salt 1 pound ground pork 1. Thoroughly mix seasonings into ground pork. Shape into patties and brown or crumble and fry for use in a recipe. Per serving: 150 Calories (kcal); 12g Total Fat; (73% calories from fat); 10g Protein; trace Carbohydrate; 41mg Cholesterol; 165mg Sodium RATE THIS RECIPE","null","null","");arrFiles[185]=new Array("http://www.lowcarbguy.com/user/Canadian Souffle 5 or less.htm","Canadian Souffle 5 or less","JR Thompson Normal JR Thompson 4 15 2003-12-03T03:55:00Z 2003-12-13T05:30:00Z 2003-12-20T15:25:00Z 1 161 920 BoyzToyz 7 2 1079 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 4 per serving Servings:   6 CANADIAN SOUFFLE Prep Time: 35 Min 1 tablespoon Butter 3 tablespoons Parmesan cheese -- grated 6 Eggs -- separated 8 ounces Cream cheese -- softened 1 cup Grated cheddar cheese 1/2 cup Sour cream 3 tablespoons pimiento -- chopped 1 tablespoon Chopped chives 3/4 teaspoon Dry mustard 3/4 pound Canadian bacon -- diced 1. Butter bottom and sides of individual soufflé dishes and sprinkle with Parmesan cheese. 2. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. 3. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. 4. Turn soufflé into soufflé dishes. Bake at 350°F 25-30 minutes. Soufflé is done when a knife inserted in center comes out clean. Per serving: 433 Calories (kcal); 35g Total Fat; (71% calories from fat); 27g Protein; 4g Carbohydrate; 292mg Cholesterol; 1161mg Sodium RATE THIS RECIPE","null","null","");arrFiles[186]=new Array("http://www.lowcarbguy.com/user/Cheese Omelet 5 or less.htm","Cheese Omelet 5 or less","JR Thompson Normal JR Thompson 4 8 2003-12-03T03:55:00Z 2003-12-13T05:30:00Z 2003-12-20T15:28:00Z 1 213 1220 BoyzToyz 10 2 1431 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates: 3 per serving Servings:   4 CHEESE OMELET Prep Time: 15 Min     8 eggs                                                                1/2 cup water                                                        1/2 teaspoon salt                                                    Dash pepper                                                          2 1/2 tablespoons   butter                                4 ounces (1/2 cup) shredded cheddar cheese                       1.In small bowl, combine eggs, water, salt and pepper; beat well. Melt butter in medium skillet over medium-low heat; tilt pan to coat. Pour egg mixture into skillet; reduce heat to low. 2.Cook, without stirring, for 3 to 4 minutes or until set, lifting edges occasionally to allow uncooked egg mixture to flow underneath. Cook until top is set but still moist. Sprinkle with cheese. With pancake turner, loosen edge of omelet and fold in half. Nutrition Information Per Serving: Serving Size:   * Calories: 350 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 11 g 55% * Cholesterol: 455 mg 152% * Sodium: 670 mg 28% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 0 g 0% * Sugars: 3 g * Protein: 21 g * Vitamin A: 25% * Vitamin C: 0% * Calcium: 30% * Iron: 10% * Dietary Exchanges: 3 Medium-Fat Meat, 3 Fat RATE THIS RECIPE         ","null","null","");arrFiles[187]=new Array("http://www.lowcarbguy.com/user/Cheesy Egg Bake 5 or less.htm","Cheesy Egg Bake 5 or less","JR Thompson Normal JR Thompson 4 2 2003-12-03T03:55:00Z 2003-12-13T05:29:00Z 2003-12-20T15:28:00Z 1 94 539 BoyzToyz 4 1 632 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: LowCarbFriends.Com Total Carbohydrates: 2 per serving Servings:   4 CHEESY EGG BAKE Prep Time: 40 Min 6 eggs -- well beaten ( 6 to 8 ) 3 tablespoons heavy cream 8 ounces shredded cheddar cheese 8 ounces shredded Monterey jack cheese 1/2 cup pepperoni diced -- or ham 1. Beat Eggs with cream. Spray 8 \" square pan with Pam. Sprinkle bottom of pan with 1/2 the cheese. Top with pepperoni or ham. Sprinkle with remainder of cheese. Pour beaten egg over all. 2. Bake at 350 for about 30 min., or until set but not brown. Cool and cut into 4 pieces.   RATE THIS RECIPE","null","null","");arrFiles[188]=new Array("http://www.lowcarbguy.com/user/Chicken Avocado Omelet 5 or less.htm","Chicken Avocado Omelet 5 or less","JR Thompson Normal JR Thompson 4 2 2003-12-03T03:55:00Z 2003-12-13T05:29:00Z 2003-12-20T15:28:00Z 1 96 548 BoyzToyz 4 1 643 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 4 per serving Servings: 2 CHICKEN AVOCADO OMELET Prep Time: 35 Min 4 large eggs 6 ounces chicken breast -- thinly sliced 2 ounces sharp Cheddar cheese -- grated 2 ounces Monterey Jack cheese -- grated 2 ounces guacamole 1. Prepare omelet open-faced. Arrange warmed, sliced, smoked chicken pin-wheel style over top and sprinkle with cheeses. Place under broiler to melt. Garnish with guacamole. Per serving: 512 Calories (kcal); 37g Total Fat; (65% calories from fat); 40g Protein; 4g Carbohydrate; 473mg Cholesterol; 519mg Sodium RATE THIS RECIPE","null","null","");arrFiles[189]=new Array("http://www.lowcarbguy.com/user/Cinnimon Cheese Danish Atkins Rolls 5 or less.htm","Cinnimon Cheese Danish Atkins Rolls 5 or less","JR Thompson Normal JR Thompson 4 2 2003-12-03T03:55:00Z 2003-12-13T05:28:00Z 2003-12-20T15:27:00Z 1 207 1182 BoyzToyz 9 2 1387 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 3 per serving Servings:   6 CINNIMON CHEESE DANISH ATKINS ROLLS Prep Time: 80 Min Pastry portion: 3 eggs -- separated (reserve 1/2 egg yolk 1/4 teaspoon cream of tartar 1/4 cup Splenda -- or your choice 1 teaspoon cinnamon 3 tablespoons ricotta cheese Filling: 4 ounces cream cheese 1/2 egg yolk -- reserved from pastry 1/4 cup Splenda 1/4 teaspoon vanilla Pastry 1. Separate eggs. Reserve approximately 1/2 a yolk for the filling. Then whip the whites until very stiff with the cream of tartar. 2. Mix the remaining yolks, cinnamon, ricotta cheese, and sweetener until smooth. Fold yolk mixture into beaten whites and portion into 6 mounds onto a buttered cookie sheet. After mounding onto the cookie sheet, make an indentation in the top of each roll to hold the filling. Filling 1. Microwave cream cheese until soft enough to stir into a smooth pasty consistency (15 seconds perhaps?). Add the remaining ingredients to the cream cheese and stir until smooth. 2. Fill each Atkins Roll on the cookie sheet with the filling. Bake for 40 minutes in a 300°oven. (Mine is a convection oven, yours make take a bit longer.) Bake until golden. Per serving: 132 Calories (kcal); 11g Total Fat; (72% calories from fat); 6g Protein; 3g Carbohydrate; 154mg Cholesterol; 91mg Sodium RATE THIS RECIPE         ","null","null","");arrFiles[190]=new Array("http://www.lowcarbguy.com/user/CLUB OMELET 5 OR LESS.htm","CLUB OMELET 5 OR LESS","JR Thompson Normal JR Thompson 4 3 2003-12-03T03:55:00Z 2003-12-13T05:28:00Z 2003-12-20T15:27:00Z 1 138 788 BoyzToyz 6 1 925 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 3 per serving Servings:   12 CLUB OMELET Prep Time: 35 Min Omelet Mix 24 large eggs 1 1/2 cups water Omelet Filling 1 1/8 pounds turkey breast slices -- chopped 24 slices bacon -- cooked 4 tomatoes -- sliced 1. Beat together eggs and water to prepare omelet mix. Refrigerate. 2. For 1 omelet, warm 1 1/2 ounces turkey and 2 slices of bacon. Use 1 - 4 ounces ladle of omelet mix to prepare omelet. Cook, without stirring, for 3 to 4 minutes or until set, lifting edges occasionally to allow uncooked egg mixture to flow underneath. Cook until top is set but still moist. Fill with turkey, bacon and 3 slices tomato. With pancake turner, loosen edge of omelet and fold in half.   Per serving: 259 Calories (kcal); 16g Total Fat; (56% calories from fat); 25g Protein; 3g Carbohydrate; 402mg Cholesterol; 926mg Sodium RATE THIS RECIPE","null","null","");arrFiles[191]=new Array("http://www.lowcarbguy.com/user/Country Sausage 5 or less.htm","Country Sausage 5 or less","JR Thompson Normal JR Thompson 4 21 2003-12-03T03:55:00Z 2003-12-13T05:28:00Z 2003-12-20T15:27:00Z 1 84 483 BoyzToyz 4 1 566 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     National Pork Producers Council Total Carbohydrates: <1 per serving Servings:   8 COUNTRY SAUSAGE Prep Time: 10 Min 3/4 teaspoon sage -- dried ground 1/4 teaspoon black pepper 1 1/2 teaspoons salt 1 pound ground pork 1. Thoroughly mix seasonings into ground pork. 2. Shape into patties and brown or crumble and fry for use in a recipe. Per serving: 150 Calories (kcal); 12g Total Fat; (73% calories from fat); 10g Protein; trace Carbohydrate; 41mg Cholesterol; 432mg Sodium RATE THIS RECIPE","null","null","");arrFiles[192]=new Array("http://www.lowcarbguy.com/user/Crab Omelet 5 or less.htm","Crab Omelet 5 or less","JR Thompson Normal JR Thompson 4 3 2003-12-03T03:55:00Z 2003-12-13T05:27:00Z 2003-12-20T15:27:00Z 1 169 964 BoyzToyz 8 2 1131 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Charmaine Solomon \'s Chinese Diet Cookbook Total Carbohydrates:   5 per serving Servings: 2   CRAB OMELET Prep Time: 20 Min 4 eggs 1/2 tsp salt 1/4 tsp freshly ground black pepper 1 cup crab meat Salt and pepper -- for seasoning 1/2 tsp lemon juice 1 tsp sesame oil 3 scallion -- finely chopped 1 green Chile -- finely chopped 1. Beat eggs slightly as for French omelets. Season with salt and pepper. 2. Season crab meat with salt and pepper to taste and add lemon juice. 3. Grease a heavy skillet with oil and gently fry half the onions and chili for a minute or two. Pour in half the beaten eggs and cook until set and golden on the bottom, creamy on top. 4. Meanwhile heat crab meat in a separate pan. Spoon half the crab meat down the center of the omelet and fold over once. Slide on to a plate and serve hot. Repeat with remaining mixtures to make a second omelet. Per Serving (excluding unknown items): 235 Calories; 12g Fat (46.7% calories from fat); 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 434mg Cholesterol; 874mg Sodium. RATE THIS RECIPE         ","null","null","");arrFiles[193]=new Array("http://www.lowcarbguy.com/user/Cream Cheese Omelet 5 or less.htm","Cream Cheese Omelet 5 or less","JR Thompson Normal JR Thompson 4 6 2003-12-13T05:27:00Z 2003-12-20T15:26:00Z 1 110 627 BoyzToyz 5 1 736 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 5 per serving Servings: 1   Cream Cheese Omelet Prep Time: 15 Min 3 eggs 5 tbsp cream cheese 1 tsp Splenda 1 tsp cinnamon 1 pinch allspice 1. Mix the cream cheese, Splenda and spices. Soften the cream cheese in the microwave or by removing from the fridge ahead of time. 2. Mix the eggs and pour in to a pan with melted butter. As the eggs firm up, put in the cream cheese mixture and fold the eggs over them. Per Serving (excluding unknown items): 456 Calories; 39g Fat (76.0% calories from fat); 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 641mg Cholesterol; 381mg Sodium. Exchanges: 0 Grain( Starch); 3 Lean Meat; 6 Fat. RATE THIS RECIPE","null","null","");arrFiles[194]=new Array("http://www.lowcarbguy.com/user/Creamy scrambled Eggs 5 or less.htm","Creamy scrambled Eggs 5 or less","JR Thompson Normal JR Thompson 4 17 2003-12-03T03:55:00Z 2003-12-13T05:27:00Z 2003-12-20T15:26:00Z 1 137 787 BoyzToyz 6 1 923 10.2625 75 MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 3 per serving Servings:   4 CREAMY SCRAMBLED EGGS Prep Time: 20 Min 8 eggs ¼ cup heavy cream ¼ teaspoon salt ¼ teaspoon fresh ground pepper 1 tablespoon butter 4 ounces cream cheese, cut into small cubes 3 tablespoons chopped fresh chives, divided Sprigs of chives and chive blossoms for garnish 1. In a large bowl beat the eggs, heavy cream, salt, pepper, and 1 tablespoon chives. Melt butter in a large non-stick pan and when hot, add egg mixture. Cook like standard scrambled eggs, but when about half set, add cubes of cream cheese. 2. When the eggs are finished cooking, the cheese will be melted. Divide eggs on serving plate(s). Sprinkle remaining chopped chives around the perimeter of the plate and use cropped sprigs of chives and blossoms as additional garnish. RATE THIS RECIPE           ","null","null","");arrFiles[195]=new Array("http://www.lowcarbguy.com/user/Crustless Breakfast Quiche 5 or less.htm","Crustless Breakfast Quiche 5 or less","JR Thompson Normal JR Thompson 4 0 2003-12-03T03:55:00Z 2003-12-13T05:26:00Z 2003-12-20T15:26:00Z 1 152 872 BoyzToyz 7 2 1022 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 4 per serving Servings: 4 CRUSTLESS BREAKFAST QUICHE Prep Time: 70 Min 1 teaspoon Butter 1 1/2 cups Heavy cream 1 cup Cheddar cheese -- grated 2 teaspoons dried basil 2 teaspoons onion -- chopped 3/4 teaspoon paprika 1/4 teaspoon garlic powder 4 eggs Salt Pepper 1. Preheat oven to325°F. 2 .Butter (or spay with Pam) bottom and sides of a 9-inch pie pan. 3. Add cream to a medium saucepan and heat until scalded. Reduce head and stir in grated cheese. When cheese is melted, add basil, onion, paprika, and garlic powder. Remove from heat and cool for 5 minutes. Then add one egg at a time and mix in thoroughly until all eggs are used. Salt and pepper to taste, and mix well. 4. Pour mixture into pie pan, place in oven, and bake until custard is set (45-50 minutes).   Per serving: 500 Calories (kcal); 48g Total Fat; (85% calories from fat); 15g Protein; 4g Carbohydrate; 342mg Cholesterol; 275mg Sodium RATE THIS RECIPE","null","null","");arrFiles[196]=new Array("http://www.lowcarbguy.com/user/Denver Omelet 5 or less.htm","Denver Omelet 5 or less","JR Thompson Normal JR Thompson 4 7 2003-12-13T05:26:00Z 2003-12-20T15:26:00Z 1 117 669 BoyzToyz 5 1 785 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 5 per serving Servings: 4   Denver Omelet Prep Time: 25 Min 8 eggs 1/2 cup half and half   1 cup shredded cheddar cheese 1 cup ham -- cooked and chopped 1/4 cup green onion -- chopped 1/4 cup chopped onion -- finely chopped 1. In a bowl, beat the eggs and cream until light and fluffy. Stir in the cheese, ham, green pepper and onion.   2. Pour into a greased 9” square baking dish. 3. Bake at 400° F   for 25 minutes or until golden brown. Per Serving (excluding unknown items): 351 Calories; 25g Fat (65.3% calories from fat); 25g Protein; 5g Carbohydrate; trace Dietary Fiber; 434mg Cholesterol; 744mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat. RATE THIS RECIPE","null","null","");arrFiles[197]=new Array("http://www.lowcarbguy.com/user/Eggs and Bacon Curried 5 or less.htm","Eggs and Bacon Curried 5 or less","JR Thompson Normal JR Thompson 4 7 2003-12-03T03:55:00Z 2003-12-13T05:26:00Z 2003-12-20T15:29:00Z 1 168 959 BoyzToyz 7 2 1125 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    The ChiliDog Total Carbohydrates: 4 per serving Servings:   4 EGGS AND BACON CURRIED Prep Time: 20 Min 6 Hard-Boiled Eggs -- Peeled 3 tablespoons Butter 1 1/2 teaspoons Curry Powder 1 pinch Sugar 1 tablespoon Flour 1 tablespoon soy protein isolates -- soy flour 2 tablespoons cream 1 1/2 cups Chicken Broth 2 tablespoons Lemon Juice 4 slices Bacon Parsley -- for garnish 1. Cut eggs in half lengthwise and arrange cut side down in a greased, shallow casserole dish. 2. Melt butter in saucepan, stir in curry powder, sugar, cream and soy. Cook 1 minute. Remove from heat and stir in broth and lemon juice. Return to heat and gradually bring to a boil, stirring constantly. Season as desired and spoon over eggs. 3. Bake in a 400°F oven for 5 minutes, or until eggs are heated through and sauce is bubbly. Meanwhile, chop bacon and fry until crisp. Sprinkle bacon over eggs and garnish with parsley. Per serving: 273 Calories (kcal); 22g Total Fat; (73% calories from fat); 14g Protein; 4g Carbohydrate; 353mg Cholesterol; 571mg Sodium RATE THIS RECIPE","null","null","");arrFiles[198]=new Array("http://www.lowcarbguy.com/user/Eggs Florentine 5 or less.htm","Eggs Florentine 5 or less","JR Thompson Normal JR Thompson 4 8 2003-12-03T03:55:00Z 2003-12-13T05:25:00Z 2003-12-20T15:35:00Z 1 90 514 BoyzToyz 4 1 603 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 4 per serving Servings:   8 EGGS FLORENTINE Prep Time: 60 Min 1 pound creamed cottage cheese 1/2 cup frozen chopped spinach 1/4 pound butter 6 large eggs 1/2 pound Swiss cheese -- grated 1/2 pound Feta cheese 1 dash Nutmeg 1 dash hot pepper sauce 1. Beat eggs. Add cheeses and butter and mix well. 2. Cook and drain spinach well. Add to egg/cheese mixture. Add nutmeg and hot pepper sauce. 3. Pour into greased 3 quart baking dish and bake @ 350° for 40 minutes. Cut into square pieces.   RATE THIS RECIPE","null","null","");arrFiles[199]=new Array("http://www.lowcarbguy.com/user/Fried Eggs 5 OR LESS.htm","Fried Eggs 5 OR LESS","JR Thompson Normal JR Thompson 4 13 2003-12-03T03:55:00Z 2003-12-13T05:25:00Z 2003-12-20T15:34:00Z 1 181 1034 BoyzToyz 8 2 1213 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 1 per serving Servings:   4 FRIED EGGS Prep Time: 10 Min 4 eggs                                                           1.For each serving, in skillet, melt 1 teaspoon margarine, butter or bacon drippings over medium heat. 2.Break eggs, 1 at a time, into custard cup or saucer; carefully slip each egg into skillet. Reduce heat to low; cook 2 to 3 minutes on each side or until of desired doneness. Nutrition Information Per Serving: Serving Size: 1 Egg * Calories: 110 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 215 mg 72% * Sodium: 105 mg 4% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 6 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1 Medium-Fat Meat, 1 Fat Variations Sunny-Side-Up Basted Eggs: Spoon melted margarine, butter or bacon drippings over eggs; cook until whites are set and white film forms over yolks. Sunny-Side-Up Steamed Eggs: Add 1 to 2 teaspoons water to skillet; cover and cook 3 to 5 minutes or until whites are set and white film forms over yolks. RATE THIS RECIPE","null","null","");arrFiles[200]=new Array("http://www.lowcarbguy.com/user/Ham and Vegetable Scrambled Eggs 5 or less.htm","Ham and Vegetable Scrambled Eggs 5 or less","JR Thompson Normal JR Thompson 4 7 2003-12-03T03:55:00Z 2003-12-13T05:24:00Z 2003-12-20T15:33:00Z 1 241 1374 BoyzToyz 11 3 1612 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 3 per serving Servings:   4 HAM AND VEGETABLE SCRAMBLED EGGS Prep Time: 20 Min     8 eggs                                                               2 tablespoons cream                                                  1/2 teaspoon garlic salt                                              2 tablespoons    butter                                               1/2 cup finely chopped cooked ham                                    1/4 cup chopped green bell peppers                                   1/4 cup chopped onions                                               2 ounces (1/2 cup) shredded cheddar cheese                       1.In medium bowl, combine eggs, cream and garlic salt; beat well. Set aside. 2.Melt butter in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until vegetables are crisp-tender. 3.Pour egg mixture over ham mixture in skillet. Cook until eggs are firm but still moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted. Nutrition Information Per Serving: Serving Size:   1/4 of Recipe * Calories: 280 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 8 g 40% * Cholesterol: 450 mg 150% * Sodium: 770 mg 32% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 20 g * Vitamin A: 20% * Vitamin C: 8% * Calcium: 15% * Iron: 10% * Dietary Exchanges: 3 Medium-Fat Meat, 1 Fat RATE THIS RECIPE","null","null","");arrFiles[201]=new Array("http://www.lowcarbguy.com/user/Irish Omelet 5 or less.htm","Irish Omelet 5 or less","JR Thompson Normal JR Thompson 4 97 2003-12-13T05:24:00Z 2003-12-20T15:32:00Z 1 142 815 BoyzToyz 6 1 956 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 4 per serving Servings: 2   Irish Omelet Prep Time: 10 Min 4 lrg eggs 1 cup cauliflower -- cooked and mashed 1 tsp lemon juice 1 tsp chives or scallions -- chopped Salt and pepper (to taste) 1 tbsp butter Grated cheddar cheese (optional) 1. Separate the eggs and beat the yolks. Combine the yolks with the mashed cauliflower, stirring to mix thoroughly. Add lemon juice, chives or scallions, salt and pepper. 2. Melt the butter in a skillet. Whisk the egg whites until stiff and stir them into the cauliflower/yolk mixture. Cook over medium heat until golden, then place in the oven at 350° to finish and puff it up. Per Serving (excluding unknown items): 195 Calories; 15g Fat (67.3% calories from fat); 12g Protein; 4g Carbohydrate; 1g Dietary Fiber; 390mg Cholesterol; 185mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat. RATE THIS RECIPE","null","null","");arrFiles[202]=new Array("http://www.lowcarbguy.com/user/New England Omelet 5 or less.htm","New England Omelet 5 or less","JR Thompson Normal JR Thompson 4 8 2003-12-13T05:24:00Z 2003-12-20T15:32:00Z 1 108 616 BoyzToyz 5 1 723 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 3 per serving Servings: 1   New England Omelet Prep Time: 10 Min 3 eggs 1 tbsp butter 1 1/2 tbsp heavy cream 1/4 cup cheddar cheese -- sharp 1/4 cup bacon – chopped Sugar free syrup 1 tbsp ( Vermont syrup ) 1. Heat butter in an omelet pan or skillet 2. Combine eggs, cream, bacon, cheese and syrup 3. Pour mixture in hot pan, let sit, occasionally moving cooked eggs from edge. Fold in half.   Per Serving (excluding unknown items): 830 Calories; 71g Fat (78.2% calories from fat); 42g Protein; 3g Carbohydrate; 0g Dietary Fiber; 703mg Cholesterol; 1412mg Sodium. Exchanges: 6 Lean Meat; 0 Non-Fat Milk; 10 1/2 Fat. RATE THIS RECIPE","null","null","");arrFiles[203]=new Array("http://www.lowcarbguy.com/user/Pancakes 5 or less.htm","Pancakes 5 or less","JR Thompson Normal JR Thompson 4 0 2003-12-03T03:55:00Z 2003-12-13T05:23:00Z 2003-12-20T15:31:00Z 1 76 434 BoyzToyz 3 1 509 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates:   5 per serving Servings:   2   PANCAKES Prep Time: 35 Min 1 tablespoons wheat gluten 4 tablespoons Heavy Whipping Cream 2 tablespoon Water 2 tablespoon olive Oil 1 teaspoon Baking Powder 4 eggs 2 teaspoon Splenda 1. Mix all ingredients together.   2. Fry in a pan just like you would normal pancakes.   Use Vermont low calorie syrup which has 4 grams for 2 tablespoons of syrup.   Add to total carbs. RATE THIS RECIPE","null","null","");arrFiles[204]=new Array("http://www.lowcarbguy.com/user/Parmesan Egg 5 or less.htm","Parmesan Egg 5 or less","JR Thompson Normal JR Thompson 4 1 2003-12-13T05:23:00Z 2003-12-20T15:35:00Z 1 103 593 BoyzToyz 4 1 695 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    California Egg Commission Total Carbohydrates: 1 per serving Servings:   6 PARMESAN EGGS Prep Time: 25 Min 6 tablespoon butter -- melted 12 tablespoons Parmesan cheese -- freshly grated 6 large egg 6 tablespoon whipping cream 1. Preheat oven to 350°F, butter a muffin tin, then dust with 1/2 the cheese. Break 1 egg into each tin and cover with 1 tbls of cream. Sprinkle with remaining Parmesan. 2. Bake 10-15 minutes until white is set. Per serving: 264 Calories (kcal); 24g Total Fat; (82% calories from fat); 10g Protein; 1g Carbohydrate; 246mg Cholesterol; 364mg Sodium RATE THIS RECIPE","null","null","");arrFiles[205]=new Array("http://www.lowcarbguy.com/user/Peanut Butter Omelet 5 or less.htm","Peanut Butter Omelet 5 or less","JR Thompson Normal JR Thompson 5 9 2003-12-03T03:55:00Z 2003-12-13T05:22:00Z 2003-12-20T15:35:00Z 1 158 907 BoyzToyz 7 2 1063 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Foodview Total Carbohydrates: 4 per serving Servings:   2 PEANUT BUTTER OMELET Prep Time: 60 Min 4 Eggs 4 tablespoons water 4 tablespoons cream 2 tablespoon Peanut Butter 1. 20 to 30 minutes before you are going to cook the omelets, spread peanut butter on the wax paper about 1/4 \" thick making 2 to 3 \" patties (1 for each omelet). 2. Melt butter in non-stick omelet pan or skillet. Cover pan well with butter as it melts. 3. Beat eggs with remaining ingredients. Pour into pan and tilt to spread eggs to edges. Cook over low heat. Loosen eggs from sides of pan with spatula as they begin to set. Lift eggs with spatula and tilt pan to allow uncooked eggs to run to sides and under eggs to continue cooking. Carefully lift one side of outer edge of eggs with spatula and just before folding, peel the peanut butter from the waxed paper and place in the omelet.   Fold over towards center making a half circle or flattened cone. Slide omelet out of pan onto dish and serve.   RATE THIS RECIPE","null","null","");arrFiles[206]=new Array("http://www.lowcarbguy.com/user/Ricotta Pancakes 5 or less.htm","Ricotta Pancakes 5 or less","JR Thompson Normal JR Thompson 4 6 2003-12-03T03:55:00Z 2003-12-13T05:21:00Z 2003-12-20T15:40:00Z 1 86 493 BoyzToyz 4 1 578 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Total Carbohydrates: 2 per serving Servings:   10 RICOTTA PANCAKES Prep Time: 40 Min 4 large Eggs 1 cup Ricotta cheese 1/2 teaspoon Vanilla extract 1/3 cup soy protein isolates -- Soy flour 1 tablespoon olive oil 1 pinch nutmeg 1 packet Splenda sweetener Mix all and cook like silver dollar pancakes. Makes about 30 pancakes. Per serving (about 10 pancakes) Per serving: 84 Calories (kcal); 6g Total Fat; (68% calories from fat); 5g Protein; 2g Carbohydrate; 87mg Cholesterol; 43mg Sodium RATE THIS RECIPE","null","null","");arrFiles[207]=new Array("http://www.lowcarbguy.com/user/SAUSAGE MUFFINS 5 OR LESS.htm","SAUSAGE MUFFINS 5 OR LESS","JR Thompson Normal JR Thompson 4 7 2003-12-03T03:55:00Z 2003-12-13T05:21:00Z 2003-12-20T15:40:00Z 1 99 569 BoyzToyz 4 1 667 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 4 per serving Servings:   12 SAUSAGE MUFFINS Prep Time: 25 Min 1/2 pound sausage meat 1/2 cup onion -- chopped 1/2 teaspoon salt 1/4 teaspoon garlic powder 12 eggs 1/4 cup green pepper -- chopped 1/4 teaspoon pepper 1/2 cup shredded cheddar cheese 1. In a skillet brown the sausage and drain well. 2. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper, and garlic powder. Stir in the sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. 3. Bake at 350° for 20-25 minutes, or until a knife inserted near center comes out clean. RATE THIS RECIPE","null","null","");arrFiles[208]=new Array("http://www.lowcarbguy.com/user/SAUSAGE OMELET 5 OR LESS.htm","SAUSAGE OMELET 5 OR LESS","JR Thompson Normal JR Thompson 4 6 2003-12-03T03:55:00Z 2003-12-13T05:20:00Z 2003-12-20T15:39:00Z 1 133 760 BoyzToyz 6 1 892 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 4 per serving Servings:   2 SAUSAGE OMELET Prep Time: 30 Min 4 ounces sausage 3 eggs -- beaten 1/4 cup onion -- chopped 1 clove garlic -- minced 1 ounce cheddar cheese salt and pepper -- to taste 2 tablespoons water 1. Whisk 3 eggs at room temperature with 2 tablespoons of water. Add pepper. Set aside. 2. Sauté onion and garlic in a butter/oil mixture. 3. In a separate pan, sauté sausage. When sausage is done, drain and put in a bowl with the onion & garlic. 4. Make omelet as usual, adding filling when top of omelet is almost set. Add cheese and cover. When cheese melts, tilt pan and slide omelet onto plate, folding as you go.   Per serving: 402 Calories (kcal); 34g Total Fat; (77% calories from fat); 19g Protein; 4g Carbohydrate; 334mg Cholesterol; 551mg Sodium RATE THIS RECIPE","null","null","");arrFiles[209]=new Array("http://www.lowcarbguy.com/user/scottish eggs 5 or less.htm","Scottish Eggs 5 or less","JR Thompson Normal JR Thompson 4 8 2003-12-03T03:55:00Z 2003-12-13T05:20:00Z 2003-12-20T15:39:00Z 1 108 616 BoyzToyz 5 1 723 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 2 per serving Servings:   2 SCOTTISH EGGS Prep Time: 35 Min 3 eggs, hard-boiled 1/2 pound sausage   1 scoop Soy protein isolate 1 teaspoon parsley -- flakes 1. Preheat oven to350°F. 2. Wrap sausage around each egg so that it is coated completely. Depending on the size of your eggs, you may use more or less than the 1/2 lb. for the total recipe. Roll in soy protein isolate lightly. 3. Sprinkle with parsley and bake for about 20 to 25 minutes until sausage is cooked.   Per serving: 590 Calories (kcal); 54g Total Fat; (83% calories from fat); 23g Protein; 2g Carbohydrate; 395mg Cholesterol; 850mg Sodium RATE THIS RECIPE","null","null","");arrFiles[210]=new Array("http://www.lowcarbguy.com/user/SEAFOOD OMELET 5 OR LESS.htm","SEAFOOD OMELET 5 OR LESS","JR Thompson Normal JR Thompson 4 8 2003-12-03T03:55:00Z 2003-12-13T05:19:00Z 2003-12-20T15:39:00Z 1 135 776 BoyzToyz 6 1 910 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 2 per serving Servings:   3 SEAFOOD OMELET Prep Time: 40 Min 1 cup salmon -- poached and sliced 3 tablespoons butter or margarine -- divided 6 eggs -- beaten 1 tablespoon green onion -- finely chopped 1/3 cup sour cream 2 tablespoons parsley -- finely chopped Dash salt Dash pepper 1. Flake salmon. Heat 1 tablespoon butter in saucepan; add salmon and heat briefly. 2. Combine eggs, green onion, salt and pepper; mix well. 3. Heat remaining 2 tablespoon butter in omelet pan or skillet; pour egg mixture into pan and cook until set. Spoon salmon over half of omelet; fold in half and turn onto warm plate. Spoon sour cream over omelet; sprinkle with parsley. Per serving: 381 Calories (kcal); 28g Total Fat; (67% calories from fat); 28g Protein; 2g Carbohydrate; 457mg Cholesterol; 296mg Sodium RATE THIS RECIPE","null","null","");arrFiles[211]=new Array("http://www.lowcarbguy.com/user/Smoked Salmon Frittata 5 or less.htm","Smoked Salmon Frittata 5 or less","JR Thompson Normal JR Thompson 4 6 2003-12-13T05:19:00Z 2003-12-20T15:37:00Z 1 177 1010 BoyzToyz 8 2 1185 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 1 per serving Servings: 2   Smoked Salmon Frittata Prep Time: 20 Min 4 lrg eggs -- lightly beaten 1 oz smoked salmon -- chopped 1 tsp chopped fresh chives 1 tbsp sour cream Salt and pepper to taste 1 tbsp butter 1. Preheat your broiler/griller. 2. Beat together the eggs, salmon, chives, sour cream, salt, and pepper in a bowl. 3. Heat the butter in a 10 \" skillet, preferably nonstick over medium heat until the foam subsides. 4. Pour in the egg mixture and cook, stirring, about 1 minute, until the egg starts to form curds. Cook for another minute (the egg mixture should be set on the bottom and still a bit wet on top). 5. Place the skillet under the broil/griller and broil/grill about 2 minutes, until the frittata turns golden brown. Using a spatula, carefully remove the frittata from the skillet. Cut into wedges and serve. Per Serving (excluding unknown items): 214 Calories; 17g Fat (71.1% calories from fat); 14g Protein; 1g Carbohydrate; trace Dietary Fiber; 396mg Cholesterol; 284mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. RATE THIS RECIPE","null","null","");arrFiles[212]=new Array("http://www.lowcarbguy.com/user/Southern Eggs 5 or less.htm","Southern Eggs 5 or less","JR Thompson Normal JR Thompson 4 5 2003-12-03T03:55:00Z 2003-12-13T05:19:00Z 2003-12-20T15:37:00Z 1 138 793 BoyzToyz 6 1 930 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 4 per serving Servings:   2 SOUTHERN EGGS Prep Time: 20 Min 4 eggs 4 strips bacon 1/2 cup grated cheddar cheese 1/3 cup heavy cream 2 green onions, chopped Salt - to taste Cayenne pepper - to taste   1. Heat oven to 350 degrees. Spray 2 individual large muffin tins. Cook bacon in microwave until mostly cooked (still slightly limp.) 2. In small bowl, blend 2 eggs, cream and salt & pepper; set aside. 3. Wrap 2 strips of bacon in the bottom of each tin. Top with 1/2 of the cheese and 1/2 of the onions. Crack 1 egg in each tin - keeping yolk intact. Pour blended ingredients in each tin. Top with remaining onions & cheese. 4. Bake for 15-20 minutes, or until raised and golden on top. 5. Sprinkle plate with small pieces of green onion. Place Egg in center of plate and serve with additional slices of bacon. RATE THIS RECIPE","null","null","");arrFiles[213]=new Array("http://www.lowcarbguy.com/user/STEAK AND EGGS 5 OR LESS.htm","STEAK AND EGGS","JR Thompson Normal JR Thompson 4 2 2003-12-03T03:55:00Z 2003-12-13T05:18:00Z 2003-12-20T15:37:00Z 1 47 272 BoyzToyz 2 1 318 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 1 per serving Servings:   1 STEAK AND EGGS Prep Time: 20 Min 1 Rib eye steak 2 eggs 1.   Slice the rib eye into ¼ strips and cook in butter. Season with        garlic , salt, and pepper 2.   Fry eggs any style RATE THIS RECIPE","null","null","");arrFiles[214]=new Array("http://www.lowcarbguy.com/user/Steak and Peppers Omelet 5 or less.htm","Steak and Peppers Omelet","JR Thompson Normal JR Thompson 4 6 2003-12-03T03:55:00Z 2003-12-13T05:12:00Z 2003-12-20T15:36:00Z 1 84 482 BoyzToyz 4 1 565 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   California Egg Commission Total Carbohydrates: 5 per serving Servings:   2 STEAK AND PEPPER OMELET Prep Time: 30 Min 2 1/2 ounces steak sliced 1 1/2 ounces red bell peppers sliced 1 1/2 ounces green bell peppers    sliced 1 ounce onion sliced 6 eggs Grill steak, peppers, and onion. Prepare omelet. Fill omelet with steak, peppers and onions Per serving: 381 Calories (kcal); 26g Total Fat; (61% calories from fat); 28g Protein; 5g Carbohydrate; 601mg Cholesterol; 197mg Sodium RATE THIS RECIPE         ","null","null","");arrFiles[215]=new Array("http://www.lowcarbguy.com/user/swiss eggs 5 or less.htm","Swiss Eggs","JR Thompson Normal JR Thompson 4 2 2003-12-03T03:55:00Z 2003-12-13T05:11:00Z 2003-12-20T15:36:00Z 1 120 689 BoyzToyz 5 1 808 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 2 per serving Servings:   4 SWISS EGGS Prep Time: 20 Min 1 tbsp butter 4 oz gruyere cheese -- sliced thin 4 eggs 1/4 c heavy cream 1 tsp salt 1/2 tsp black pepper 1/2 c Parmesan cheese -- grated 1. Melt butter in a shallow casserole dish. Line dish with thin cheese slices. Break the eggs neatly into the casserole dish, keeping them whole. 2. Add salt and pepper to cream, and carefully pour over the eggs. 3. Sprinkle with Parmesan cheese and bake at 350 degrees for 10 minutes. Brown the cheese topping under the broiler for a few minutes, if necessary. Per serving: 306 Calories (kcal); 25g Total Fat; (73% calories from fat); 18g Protein; 2g Carbohydrate; 254mg Cholesterol; 905mg Sodium RATE THIS RECIPE","null","null","");arrFiles[216]=new Array("http://www.lowcarbguy.com/user/Three Cheese Frittata 5 or less.htm","Three Cheese Frittata","JR Thompson Normal JR Thompson 4 8 2003-12-03T03:55:00Z 2003-12-13T05:11:00Z 2003-12-20T15:35:00Z 1 161 920 BoyzToyz 7 2 1079 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 4 per serving Servings:   6 THREE CHEESE FRITTATA Prep Time: 70 Min 1/2 pound pork sausage 2 cups zucchini -- not peeled shredded 2 scallions -- sliced 1/2 teaspoon basil, fresh -- or 1 tbsp fresh 1 teaspoon Italian seasoning 4 large eggs 1/3 cup half and half -- 50% water/cream 4 ounces cream cheese -- diced into 1/2 \" cubes 1 cup shredded Mozzarella cheese 1 cup shredded sharp Cheddar cheese 1. Preheat oven to 325º. 2. Brown sausage and drain well. Spread over bottom of greased 8 \" pie pan or quiche pan. Layer zucchini over sausage, then sprinkle scallions and seasonings over top. 3. Whisk eggs with half and half and pour over zucchini and sausage. Sprinkle with cream cheese cubes. Top with Mozzarella and Cheddar cheeses. 4. Bake for 45 minutes until top is lightly golden or knife inserted in center comes out clean. Per serving: 429 Calories (kcal); 37g Total Fat; (78% calories from fat); 19g Protein; 4g Carbohydrate; 213mg Cholesterol; 548mg Sodium RATE THIS RECIPE","null","null","");arrFiles[217]=new Array("http://www.lowcarbguy.com/user/Tomato and Cream Cheese Omelet 5 or less.htm","Source: Cook’n with Pillsbury","JR Thompson Normal JR Thompson 4 0 2003-12-03T03:55:00Z 2003-12-13T05:09:00Z 2003-12-20T15:40:00Z 1 106 607 BoyzToyz 5 1 712 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 5 per serving Servings:   4 TOMATO AND CREAM CHEESE OMELET Prep Time: 30 Min 6 eggs 1/4 cup cream Salt Black pepper 1/4 cup butter 6 ounces cream cheese -- cubed 2 whole fresh tomatoes -- peel, seed, and chop 1. Beat eggs until light, then beat in cream, salt, and pepper. 2. Melt butter in a large skillet. Pour eggs into skillet. When set, but still soft, spread tomatoes and cheese over top. Fold in half. When bottom is brown, flip over and brown other side. Per serving: 398 Calories (kcal); 37g Total Fat; (82% calories from fat); 12g Protein; 5g Carbohydrate; 371mg Cholesterol; 337mg Sodium RATE THIS RECIPE","null","null","");arrFiles[218]=new Array("http://www.lowcarbguy.com/user/whipped cream crepes 5 or less.htm","Whipped Cream Crepes","JR Thompson Normal JR Thompson 4 13 2003-12-03T03:55:00Z 2003-12-13T05:14:00Z 2003-12-20T15:41:00Z 1 194 1108 BoyzToyz 9 2 1300 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 4 per serving Servings:   6 WHIPPED CREAM CREPES Prep Time: 45 Min Crepes: 2 eggs 1/3 cup heavy cream 1/3 cup water 2 tablespoons butter -- melted 1/4 teaspoon salt 1 tablespoon Splenda 3 tablespoons soy protein isolate Cream: 1/2 cup heavy cream 1/2 teaspoon vanilla -- to taste 1 tablespoon Splenda 1 1/2 cups strawberries -- sliced Cream 1. Beat cream until stiff, add vanilla and Splenda to taste. Crepes 1. Whisk together eggs, cream, water, butter, salt, and Splenda until well-mixed. Add protein powder and whisk until smooth. 2. Heat frying pan to medium hot, melt a little butter in pan, and pour in 1/6 of crepe batter, tilting pan this way and that so that batter spreads out. Cook until top is dry and full of air holes, then turn and cook briefly on second side. Remove to plate and set aside while cooking remaining crepes. 3. Place crepe on plate with good side down. Spread with cream. Top with 1/4 cup strawberries, and fold top of crepe over cream and strawberries. Top crepe with dollop of whipped cream and slice of strawberry. Per serving: 184 Calories (kcal); 18g Total Fat; (84% calories from fat); 3g Protein; 4g Carbohydrate; 118mg Cholesterol; 160mg Sodium RATE THIS RECIPE","null","null","");arrFiles[219]=new Array("http://www.lowcarbguy.com/user/Onion Omelet 6 - 10.htm","Onion Omelet 6 - 10","JR Thompson Normal JR Thompson 3 2 2003-12-13T07:36:00Z 2003-12-20T15:31:00Z 1 184 1055 BoyzToyz 8 2 1237 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 6 per serving Servings: 2   Onion Omelet Prep Time: 10 Min 1 lrg onion -- chopped 3 tbsp olive oil 4 eggs Salt -- to taste 1. Sauté chopped onions until well browned; stir frequently. 2. Beat 2 eggs in each of two bowls with a little salt. When onions have browned and cooled slightly, divide them and put half in each bowl. 3. Stir mixtures while reheating frying pan with additional oil (if needed to cover the bottom of the pan). When the oil is hot, pour in one mixture and keep shaking the pan and sliding a spatula or knife around the edges of the omelet to keep it free and to form a high, rounded edge. 4. When the omelet is almost firm, hold a plate upside down against the frying pan; invert both, dropping the omelet onto the plate as you do so, then slip the omelet back into the pan browned side up.    Shake the pan while the second side browns. Serve at once. Repeat for the second mixture. Per Serving (excluding unknown items): 331 Calories; 29g Fat (79.0% calories from fat); 12g Protein; 6g Carbohydrate; 1g Dietary Fiber; 374mg Cholesterol; 113mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 5 Fat . RATE THIS RECIPE","null","null","");arrFiles[220]=new Array("http://www.lowcarbguy.com/user/Baked Broccoli Frittat 6 - 10.htm","Baked Broccoli Frittat 6 - 10","JR Thompson Normal JR Thompson 3 26 2003-12-03T03:55:00Z 2003-12-13T07:38:00Z 2003-12-20T15:23:00Z 1 281 1608 BoyzToyz 13 3 1886 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 9 per serving Servings: 4 BAKED BROCCOLI FRITTATA Prep Time: 20 Min 1/4 cup frozen cut broccoli, drained                             1 1/2 teaspoons    butter                                         1/4 cup sliced onions                                            2 tablespoons sliced red or green bell peppers                   1/4 garlic clove, minced                                         1 1/2 eggs                                                       1 1/2 tablespoons heavy cream                                     1/8 teaspoon dried basil leaves                                  1/8 teaspoon seasoned salt or lemon-pepper seasoning             1 ounce (1 cup) shredded Monterey Jack cheese                    2 tablespoons grated Parmesan cheese                              1.Cook broccoli as directed on package until crisp-tender. Drain. 2.Heat oven to 425°F. Generously grease 2-quart shallow casserole or 4 individual baking dishes. Melt butter in large skillet over medium-low heat. Add onions, bell pepper and garlic; cook and stir until tender. Cool slightly. 3.In large bowl, combine eggs, heavy cream, basil, thyme and seasoned salt; beat well. Stir in onion mixture and broccoli. Pour into casserole. Sprinkle with cheeses. 4.Bake at 425°F. for 15 to 20 minutes or until set. Top will be moist. Let stand 5 minutes before serving. Nutrition Information Per Serving: Serving Size:   1/4 of Recipe * Calories: 380 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 13 g 65% * Cholesterol: 360 mg 120% * Sodium: 760 mg 32% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 24 g * Vitamin A: 60% * Vitamin C: 60% * Calcium: 50% * Iron: 10% * Dietary Exchanges: 1 Vegetable, 3 Medium-Fat Meat, 3 Fat RATE THIS RECIPE","null","null","");arrFiles[221]=new Array("http://www.lowcarbguy.com/user/EGGS BENEDICT WITH SPINACH 6 - 10.htm","EGGS BENEDICT WITH SPINACH 6 - 10","JR Thompson Normal JR Thompson 3 4 2003-12-03T03:55:00Z 2003-12-13T07:37:00Z 2003-12-20T15:31:00Z 1 69 395 BoyzToyz 3 1 463 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 5.5 per serving Servings:   2 EGGS BENEDICT WITH SPINACH Prep Time: 20 Min 4 pieces Canadian Bacon 1 cup of cooked Spinach 4 poached eggs ½ cup Hollandaise sauce 1.   Fry bacon, about 2 minutes on each side until lightly brown. Divide bacon onto two plates 2.   Top each piece with spinach and 2 poached eggs. Spoon ½ of Hollandaise sauce over the eggs. RATE THIS RECIPE","null","null","");arrFiles[222]=new Array("http://www.lowcarbguy.com/user/Fancy Baked Egg Scramble 6 - 10.htm","Fancy Baked Egg Scramble 6 - 10","JR Thompson Normal JR Thompson 3 2 2003-12-03T03:55:00Z 2003-12-13T07:37:00Z 2003-12-20T15:34:00Z 1 431 2457 BoyzToyz 20 5 2883 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n With Pillsbury (adapted) Total Carbohydrates: 7 per serving Servings:   6 FANCY BAKED EGG SCRAMBLE Prep Time: 30 Min EGGS                                                                 1 1/2 tablespoons butter                                              2 tablespoons chopped onions                                         2 tablespoons chopped green bell peppers                             1 cup cubed cooked ham                                               6 eggs, beaten                                                        2 1/4 ounces sliced mushrooms, drained                               SAUCE                                                                1 tablespoon    butter                                                1 tablespoon    protein powder                                        1/2 teaspoon chicken bouillon                                        3/4 cup milk                                                         1 ounce (1 1/2 cups) shredded Swiss cheese                            2 tablespoons grated Parmesan cheese                                 TOPPING                                                              1 cup crushed pork rind                                              2 tablespoons grated Parmesan cheese                                  2 tablespoons butter, melted                                         1 tablespoon chopped fresh parsley                               1.Heat oven to 350°F. Grease 12x8-inch (2-quart) baking dish. Melt 3 tablespoons butter in large skillet over medium heat. Add onion and bell pepper; cook until crisp-tender. 2.Add ham and eggs; cook until eggs are firm but still moist, stirring frequently. Stir in mushrooms. Remove from heat. 3.Melt 2 tablespoons butter in medium saucepan. Add protein powder and bouillon; cook and stir until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add Swiss cheese and 1/4 cup Parmesan cheese; stir until smooth. Fold scrambled eggs into sauce. Pour into greased baking dish.* 4.In small bowl, combine all topping ingredients; sprinkle over eggs. Bake at 350°F. for 25 to 30 minutes or until light golden brown. TIP: * To make ahead, prepare as directed to this point. Cover; refrigerate up to 3 hours. Uncover; top and bake as directed above. Nutrition Information Per Serving: Serving Size:   1/12 of Recipe * Calories: 260 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 6 g 30% * Cholesterol: 230 mg 77% * Sodium: 710 mg 30% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 1 g 2% * Sugars: 3 g * Protein: 16 g * Vitamin A: 20% * Vitamin C: 4% * Calcium: 20% * Iron: 8% * Dietary Exchanges:   1/2 Starch, 2 Medium-Fat Meat, 1 1/2 Fat or   1/2 Carbohydrate, 2 Medium-Fat Meat, 1 1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[223]=new Array("http://www.lowcarbguy.com/user/French Omelet 6 - 10.htm","French Omelet 6 - 10","JR Thompson Normal JR Thompson 3 4 2003-12-13T07:37:00Z 2003-12-20T15:34:00Z 1 145 832 BoyzToyz 6 1 976 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   1932 cookbook Total Carbohydrates: 7   per serving Servings:   1   FRENCH OMELET Prep Time:   20 Min 3 eggs -- separated 1 tsp chopped parsley -- or a little herb. 2 tbsp milk -- or cream 1/4 onion -- finely chopped, or 1 chopped shallot 1 pinch salt -- to taste 1. Beat whites and yolks of eggs separately. To well beaten yolks, add other ingredients. 2. Fold in stiffly beaten whites. 3. Pour into hot well-buttered pan. Cook till beginning to set, then put under griller to set top lightly. 4. Fold one side across onto the other. Serve at once with quarters of lemon. This omelet can be made with 2 eggs and 1 tablespoon half and half. A little grated cheese and cayenne may be used instead of parsley or herbs.   Per Serving (excluding unknown items): 234 Calories; 14g Fat (56.0% calories from fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 565mg Cholesterol; 317mg Sodium. RATE THIS RECIPE","null","null","");arrFiles[224]=new Array("http://www.lowcarbguy.com/user/Asian omelet 6 - 10.htm","Asian Omelet 6 - 10","JR Thompson Normal JR Thompson 3 9 2003-12-03T03:55:00Z 2003-12-13T07:34:00Z 2003-12-20T15:15:00Z 1 258 1471 BoyzToyz 12 3 1726 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates: 6 per serving Servings:   4 ASIAN OMELET Prep Time: 15 Min     8 eggs                                                                1/2 cup water                                                        1/2 teaspoon salt                                                    Dash pepper                                                          2 1/2 tablespoons   butter                                 8 tablespoons of chopped onion     4 tablespoons of chopped bell pepper     1 cup chopped cooked shrimp     2 teaspoons of soy sauce     Dash of ginger                           1. Cook chopped onions and bell peppers in 2 tablespoons of butter over medium heat.   Add shrimp, soy sauce and ginger.   Remove and set aside. 2.In small bowl, combine eggs, water, salt and pepper; beat well. Melt butter in medium skillet over medium-low heat; tilt pan to coat. Pour egg mixture into skillet; reduce heat to low. 3.Cook, without stirring, for 3 to 4 minutes or until set, lifting edges occasionally to allow uncooked egg mixture to flow underneath. Cook until top is set but still moist. Just before folding omelet, spoon ¼ of shrimp mixture on half of omelet. Fold in half, top with a bit more shrimp mixture. Nutrition Information Per Serving: Serving Size:   * Calories: 350 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 11 g 55% * Cholesterol: 455 mg 152% * Sodium: 670 mg 28% * Total Carbohydrate: 6 g 1% * Dietary Fiber: 0 g 0% * Sugars: 3 g * Protein: 21 g * Vitamin A: 25% * Vitamin C: 0% * Calcium: 30% * Iron: 10% * Dietary Exchanges: 3 Medium-Fat Meat, 3 Fat RATE THIS RECIPE         ","null","null","");arrFiles[225]=new Array("http://www.lowcarbguy.com/user/Stuffed Omelet 6 - 10.htm","Stuffed Omelet 6 - 10","JR Thompson Normal JR Thompson 3 7 2003-12-03T03:55:00Z 2003-12-13T07:36:00Z 2003-12-20T15:36:00Z 1 113 650 BoyzToyz 5 1 762 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 8   per serving Servings: 2     STUFFED OMELET Prep Time: 20   Min 2 garlic clove -- thinly sliced 3 tbsp oil 1/2 lb cubed ham 1 tbsp peanuts -- minced 1/2 cup thinly sliced onions 2 tsp Splenda 1 1/2 tbsp soy sauce 1/8 tsp black pepper 6 eggs -- beaten 1.   In a skillet melt 2 tsp of butter. 2.   Combine onions, Splenda, soy sauce and pepper. Cook for 2 minutes.    3.   Cook eggs in oil in skillet making 2 large cakes. Place half the filling on each cake. Fold in half and serve. Per Serving (excluding unknown items): 750 Calories; 63g Fat (75.4% calories from fat); 38g Protein; 8g Carbohydrate; 1g Dietary Fiber; 644mg Cholesterol; 1007mg Sodium. RATE THIS RECIPE","null","null","");arrFiles[226]=new Array("http://www.lowcarbguy.com/user/Western Omelet 6 - 10.htm","Western Omelet 6 - 10","JR Thompson Normal JR Thompson 3 6 2003-12-03T03:55:00Z 2003-12-13T07:35:00Z 2003-12-20T15:41:00Z 1 243 1386 BoyzToyz 11 3 1626 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates: 6 per serving Servings:   4 WESTERN OMELET Prep Time: 15 Min     8 eggs                                                               1/2 cup water                                                         1/2 teaspoon salt                                                    Dash pepper                                                          2 1/2 tablespoons butter                                4 ounces of mushrooms     Crumbled cooked bacon     1 cup of cooked cubed ham     1/2 cup of green pepper     1 cup of shredded cheese.                           1.In small bowl, combine eggs, water, salt and pepper; beat well. Melt butter in medium skillet over medium-low heat; tilt pan to coat. Pour egg mixture into skillet; reduce heat to low. 2.Cook, without stirring, for 3 to 4 minutes or until set, lifting edges occasionally to allow uncooked egg mixture to flow underneath. Cook until top is set but still moist. Just before folding, top half of omelet with cooked mushrooms, crumbled cooked bacon, cubed ham, and shredded cheese.   With pancake turner, loosen edge of omelet and fold in half. Nutrition Information Per Serving: Serving Size:   * Calories: 350 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 11 g 55% * Cholesterol: 455 mg 152% * Sodium: 670 mg 28% * Total Carbohydrate: 6 g 1% * Dietary Fiber: 0 g 0% * Sugars: 3 g * Protein: 21 g * Vitamin A: 25% * Vitamin C: 0% * Calcium: 30% * Iron: 10% * Dietary Exchanges: 3 Medium-Fat Meat, 3 Fat RATE THIS RECIPE         ","null","null","");arrFiles[227]=new Array("http://www.lowcarbguy.com/user/Fiesta Omelet 11 - 15.htm","Fiesta Omelet 11 - 15","JR Thompson Normal JR Thompson 3 3 2003-12-13T07:41:00Z 2003-12-20T15:34:00Z 1 135 772 BoyzToyz 6 1 906 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Abingdon Manor - A Country Inn Total Carbohydrates: 12 per serving Servings:   4   FIESTA OMELET Prep Time: 55 Min 3/4 cup salsa -- medium 1 cup artichoke hearts -- chopped 1/4 cup grated parmesan cheese 2 cups shredded cheddar cheese -- sharp 6 eggs 8 oz sour cream 1. Grease 10 \"   quiche dish. Spread salsa on the bottom. Distribute chopped artichokes evenly over salsa. 2. Sprinkle parmesan cheese over the artichokes. 3. Sprinkle cheese over all. 4. Place eggs in blender or food processor and blend until smooth. Add sour cream and blend. 5. Strain egg mixture over the cheeses. Bake uncovered in 350°F oven for 30-40 minutes or until set. Per Serving (excluding unknown items): 505 Calories; 39g Fat (68.6% calories from fat); 28g Protein; 12g Carbohydrate; 3g Dietary Fiber; 369mg Cholesterol; 808mg Sodium RATE THIS RECIPE","null","null","");arrFiles[228]=new Array("http://www.lowcarbguy.com/user/Farmers Breakfast 11 - 15.htm","Farmers Breakfast 11 - 15","JR Thompson Normal JR Thompson 3 6 2003-12-03T03:55:00Z 2003-12-13T07:41:00Z 2003-12-20T15:34:00Z 1 127 725 BoyzToyz 6 1 851 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 12 per serving Servings:   6 FARMERS BREAKFAST Prep Time: 30 Min 1/2 pound bacon -- chopped 2 boiled potatoes -- peeled and cubed 1 onion -- sliced thinly 8 eggs -- beaten slightly Salt Black pepper 1. Sauté bacon until crisp. Remove from pan, drain on paper towel. Pour off all but 3 tablespoons bacon fat. Sauté onions in bacon fat until soft. 2. Add potatoes and cook, stirring often, until potatoes start to brown. If potatoes stick to pan, add more bacon fat. When potatoes begin to brown, add bacon and eggs. 3. Cook, stirring constantly, until eggs set. Season with salt and pepper to taste. Per serving: 352 Calories (kcal); 25g Total Fat; (63% calories from fat); 20g Protein; 12g Carbohydrate; 281mg Cholesterol; 680mg Sodium RATE THIS RECIPE","null","null","");arrFiles[229]=new Array("http://www.lowcarbguy.com/user/Egg Foo Yung 11 - 15.htm","Egg Foo Yung 11 - 15","JR Thompson Normal JR Thompson 3 47 2003-12-13T07:41:00Z 2003-12-20T15:25:00Z 1 163 930 BoyzToyz 7 2 1091 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   11 per serving Servings: 4     EGG FOO YUNG Prep Time: 10 Min 6 eggs 6 egg whites 3 cups bean sprouts 4 stalks celery -- sliced thin 1/2 lrg onion -- thin sliced 2 tbsp soy sauce - Sauce- 1 cup cold water 1 tbsp soy sauce 2 tbsp red wine 1 tsp beef bouillon 1 tbsp corn flour -- or starch 1. Mix eggs, sprouts, celery, onion and soy sauce well in a large bowl. If bean sprouts are very long, it is ok to break them up some. 2. Heat oil in a skillet, and add a ladle of egg mixture when hot. Fry until set, turn and fry until golden, remove to a serving platter. Repeat with remaining egg mixture. While frying, make sauce: 3. Mix sauce ingredients together, and heat until boiling, and thickened. Pour over fried egg patties, and serve. Variations: Add cooked shrimp, chicken, beef, or pork to the egg mixture Per Serving (excluding unknown items): 178 Calories; 7g Fat (35.3% calories from fat); 17g Protein; 11g Carbohydrate; 3g Dietary Fiber; 281mg Cholesterol; 990mg Sodium. RATE THIS RECIPE","null","null","");arrFiles[230]=new Array("http://www.lowcarbguy.com/user/Italian Egg Skillet 11- 15.htm","Italian Egg Skillet 11- 15","JR Thompson Normal JR Thompson 3 2 2003-12-03T03:55:00Z 2003-12-13T07:42:00Z 2003-12-20T15:32:00Z 1 105 603 BoyzToyz 5 1 707 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 12 per serving Servings:   1 ITALIAN EGG SKILLET Prep Time: 30 Min 1 tablespoon butter 4 ounces mushrooms -- sliced 1 tomato -- diced 2 tablespoons basil, fresh -- chopped 2 large eggs 2 tablespoons Monterey jack cheese 1. Melt butter in skillet. Add sliced mushrooms and cook, stirring often until lightly browned. Add tomatoes and basil and stir to heat through. 2. Cook eggs to order and add to skillet. Top with grated cheese, run under broiler to melt. Per serving: 340 Calories (kcal); 25g Total Fat; (65% calories from fat); 18g Protein; 12g Carbohydrate; 418mg Cholesterol; 319mg Sodium RATE THIS RECIPE","null","null","");arrFiles[231]=new Array("http://www.lowcarbguy.com/user/Skillet Corn Frittata 11 - 15.htm","Skillet Corn Frittata 11 - 15","JR Thompson Normal JR Thompson 2 137 2003-12-25T21:31:00Z 2003-12-25T21:31:00Z 1 321 1834 BoyzToyz 15 4 2151 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates:   12 per serving Servings:    8 Skillet Corn Frittata Prep Time:   40 min 3 tablespoons margarine or butter                                1 (1-pound) package frozen whole kernel corn                     1/4 cup sliced green onions                                      10 eggs                                                           1/2 cup half and half                                            1 teaspoon dried basil leaves                                    1/2 teaspoon salt                                                1/8 teaspoon pepper                                               2 tomatoes, peeled, sliced                                       1 green bell peppers, cut into rings                             4 ounces (1 cup) shredded Swiss cheese                           1.Melt margarine in large skillet over medium heat. Add frozen corn and onions; cook and stir about 5 minutes or until vegetables are crisp-tender. Reduce heat to low. 2.In large bowl, beat eggs well. Add half-and-half, basil, salt and pepper; blend well. Pour over vegetables. Cook over low heat 6 minutes. 3.As edges set, run spatula around edge of skillet, gently lifting vegetable mixture to allow uncooked egg to flow to bottom of skillet. Cover; cook an additional 6 minutes or until top is almost set. (Top will be moist.) 4.Arrange tomato slices and bell pepper rings around outer edge of frittata; sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted. Remove from heat; let stand 5 minutes. Cut into wedges to serve. Nutrition Information Per Serving: Serving Size:   1/8 of Recipe * Calories: 270 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 6 g 30% * Cholesterol: 285 mg 95% * Sodium: 340 mg 14% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 14 g * Vitamin A: 20% * Vitamin C: 20% * Calcium: 20% * Iron: 8% * Dietary Exchanges: 1 Starch, 1 1/2 Medium-Fat Meat, 1 1/2 Fat or 1 Carbohydrate, 1 1/2 Medium-Fat Meat, 1 1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[232]=new Array("http://www.lowcarbguy.com/user/Stuffed Eggs with Mushroom Sauce 11 - 15.htm","Stuffed Eggs with Mushroom Sauce 11 - 15","JR Thompson Normal JR Thompson 3 4 2003-12-03T03:55:00Z 2003-12-13T07:42:00Z 2003-12-20T15:36:00Z 1 348 1989 BoyzToyz 16 4 2333 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 14 per serving Servings: 8 STUFFED EGGS WITH MUSHROOM SAUCE Prep Time: 70 min 8 eggs 1/3 cup finely chopped cooked ham 1/8 teaspoon dry mustard 1/8 teaspoon onion powder Dash pepper 1/4 cup mayonnaise 1/3 cup margarine or butter 1 1/2 cups sliced fresh mushrooms 1/3 cup all-purpose flour 1/4 teaspoon dried thyme leaves 1/8 to 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups milk 3/4 cup chicken broth 1 (2-ounce) jar chopped pimientos, drained 2 tablespoons margarine or butter, melted 1/2 cup unseasoned dry bread crumbs 1.Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. 2.Remove shells from eggs; halve lengthwise. Carefully remove yolks; place in small bowl. Add ham, mustard, onion powder, pepper and mayonnaise; mix well. Fill egg white halves with yolk mixture. Set aside. 3.Heat oven to 350°F. Melt 1/3 cup margarine in medium saucepan over medium heat. Add mushrooms; cook and stir until tender. Stir in flour, thyme, salt and pepper. Cook 1 minute until smooth and bubbly, stirring constantly. 4.Gradually stir in milk and chicken broth. Cook over medium heat until slightly thickened and bubbly, stirring constantly. Stir in pimientos. 5.Spoon about 1 cup sauce mixture into bottom of ungreased 12x8-inch (2-quart) baking dish. Arrange egg halves over sauce. Spoon remaining sauce over egg halves.* 6.In small bowl, combine 2 tablespoons margarine and bread crumbs. Sprinkle evenly over egg mixture. 7.Bake at 350°F. for 20 to 25 minutes or until bubbly. TIP: * To make ahead, prepare as directed to this point. Cover; refrigerate up to 24 hours. Uncover; sprinkle with bread crumb mixture. Bake as directed above. Nutrition Information Per Serving: Serving Size:   1/8 of Recipe * Calories: 310 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 5 g 25% * Cholesterol: 225 mg 75% * Sodium: 680 mg 28% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 1 g 3% * Sugars: 5 g * Protein: 12 g * Vitamin A: 25% * Vitamin C: 15% * Calcium: 10% * Iron: 8% * Dietary Exchanges: 1 Starch, 1 Medium-Fat Meat, 3 1/2 Fat or 1 Carbohydrate, 1 Medium-Fat Meat, 3 1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[233]=new Array("http://www.lowcarbguy.com/user/brunch strata 16 - 20.htm","brunch strata 16 - 20","JR Thompson Normal JR Thompson 3 10 2003-12-03T03:55:00Z 2003-12-13T07:43:00Z 2003-12-20T15:16:00Z 1 216 1235 BoyzToyz 10 2 1449 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 17 per serving Servings: 12 BRUNCH STRATA Prep Time: 1 hours 50 min 1/2 cup butter 12 slices white bread 8 ounces (2 cups) shredded cheddar cheese 1 (9-ounce) package frozen asparagus spears in a pouch, thawed, drained 6 ounces flaked cooked crabmeat 8 eggs 2 1/2 cups milk 3 tablespoons chopped fresh parsley or chervil 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon pepper 1.Heat oven to 325°F. Spread margarine on one side of each slice of bread. Arrange 6 slices, margarine side down, in ungreased 13x9-inch (3-quart) baking dish. Layer cheese, asparagus and crabmeat over bread. Place remaining bread slices, margarine side up, over crabmeat. 2.In large bowl, combine all remaining ingredients; beat well. Pour egg mixture evenly over bread. Let stand 10 to 15 minutes. 3.Bake at 325°F. for 55 to 65 minutes or until knife inserted in center comes out clean. Nutrition Information Per Serving: Serving Size:   1/12 of Recipe * Calories: 300 * Calories from Fat: 170 * % Daily Value: Total Fat: 19 g 29% * Saturated Fat: 7 g 35% * Cholesterol: 175 mg 58% * Sodium: 760 mg 32% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 1 g 4% * Sugars: 4 g * Protein: 16 g * Vitamin A: 20% * Vitamin C: 8% * Calcium: 25% * Iron: 10% * Dietary Exchanges: 1 Starch, 2 Medium-Fat Meat, 1 1/2 Fat or 1 Carbohydrate, 2 Medium-Fat Meat, 1 1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[234]=new Array("http://www.lowcarbguy.com/user/Black Bean and Corn Enchilada Egg Bake 21 - 25.htm","Black Bean and Corn Enchilada Egg Bake 21 - 25","JR Thompson Normal JR Thompson 3 7 2003-12-03T03:55:00Z 2003-12-13T07:44:00Z 2003-12-20T15:18:00Z 1 276 1575 BoyzToyz 13 3 1848 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 22 per serving Servings: 12 BLACK BEAN AND CORN ENCHILADA EGG BAKE Prep Time: 5 hours 10 (6-inch) corn tortillas 1 (15-ounce) can black beans, drained, rinsed 1 (11-ounce) can vacuum-packed whole kernel corn, with red and green peppers, drained 1 (10 3/4-ounce) can condensed nacho cheese soup 6 eggs 2 cups milk 1 teaspoon cumin 2 ounces (1/2 cup) shredded cheddar cheese 1/2 red bell pepper, if desired 3 sprigs fresh cilantro, if desired 1.Grease 13x9-inch (3-quart) baking dish. Arrange and overlap 6 tortillas on bottom of dish. Spoon beans and corn evenly over tortillas. Spoon cheese soup evenly over vegetables. Cut remaining tortillas into 1-inch strips; arrange over top. 2.In large bowl, combine eggs, milk and cumin; beat well. Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight. 3.Heat oven to 325°F. Uncover dish; sprinkle with cheese. Bake at 325°F. for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving. 4.To garnish, cut five 1-inch pieces from bell pepper to resemble petals. Arrange petals in center of dish to resemble poinsettia. Tuck 2 or 3 sprigs of cilantro between petals. Or, chop bell pepper and cilantro; sprinkle over top. To serve, cut into squares. If desired, top with salsa and sour cream. Nutrition Information Per Serving: Serving Size:   1/12 of Recipe * Calories: 190 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 3 g 15% * Cholesterol: 115 mg 38% * Sodium: 420 mg 18% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 10 g * Vitamin A: 15% * Vitamin C: 8% * Calcium: 15% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1 Lean Meat,   1/2 Fat or 1 1/2 Carbohydrate, 1 Lean Meat,   1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[235]=new Array("http://www.lowcarbguy.com/user/Breakfast Burrito 21 - 25.htm","Breakfast Burrito 21 - 25","JR Thompson Normal JR Thompson 3 4 2003-12-03T03:55:00Z 2003-12-13T07:44:00Z 2003-12-20T15:17:00Z 1 197 1123 BoyzToyz 9 2 1318 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 21 per serving Servings: 6 BREAKFAST BURRITO Prep Time: 40 min 1 teaspoon    butter 2 2/3 eggs, beaten 1/16 teaspoon pepper 2/3 cup diced Canadian bacon 2 (8-inch) flour tortillas 2 ounces (1 1/2 cups) shredded cheddar cheese 1.Heat oven to 400°F. Melt butter in large skillet over medium-high heat. Add eggs, pepper and bacon; cook and stir about 5 minutes or until eggs are firm but still moist. 2.Spoon egg mixture evenly onto each tortilla. Top each with 1 tablespoon cheese. Roll up tortillas tightly. Place, seam side down, in ungreased 13x9-inch (3-quart) baking dish. Sprinkle remaining cheese over tortillas. 3.Bake at 400°F. for 10 to 15 minutes or until cheese is melted. If desired, serve with sour cream and salsa. Nutrition Information Per Serving: Serving Size:   1/6 of Recipe * Calories: 410 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 10 g 50% * Cholesterol: 335 mg 112% * Sodium: 1080 mg 45% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 28 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 30% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 3 Medium-Fat Meat, 1 1/2 Fat or 1 1/2 Carbohydrate, 3 Medium-Fat Meat, 1 1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[236]=new Array("http://www.lowcarbguy.com/user/Ham and Egg Enchilada 21 - 25.htm","Ham and Egg Enchilada 21 - 25","JR Thompson Normal JR Thompson 3 1 2003-12-03T03:55:00Z 2003-12-13T07:44:00Z 2003-12-20T15:33:00Z 1 260 1488 BoyzToyz 12 3 1745 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 25 per serving Servings:   8 HAM AND EGG ENCHILADA Prep Time: 1 hour 10 min 1 tablespoon cornmeal 2 cups diced cooked ham 4 ounces (1 cup) shredded Monterey Jack-Colby cheese 1/2 cup sliced green onions 8 (8-inch) flour tortillas 6 eggs 1 cup half and half 1 tablespoon all-purpose flour 3 drops hot pepper sauce 4 ounces (1 cup) shredded cheddar cheese Shredded lettuce Chopped tomato 1.Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish; sprinkle with cornmeal. In medium bowl, combine ham, Monterey Jack cheese, onions and green chiles . Spoon about 1/3 cup mixture down center of each tortilla. Roll up tightly; place in greased and cornmeal-coated baking dish.* 2.In medium bowl, combine eggs, half-and-half, flour and hot pepper sauce; beat well. Pour evenly over filled tortillas. Cover with foil. 3.Bake at 350°F. for 35 to 40 minutes or until eggs are set. Remove from oven; sprinkle with Cheddar cheese. Cover; let stand 5 minutes. Top with shredded lettuce and chopped tomatoes. TIP: * To make ahead, prepare as directed to this point. Cover; refrigerate up to 24 hours. Uncover; prepare egg mixture. Continue as directed above. Nutrition Information Per Serving: Serving Size:   1/8 of Recipe * Calories: 380 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 10 g 50% * Cholesterol: 215 mg 72% * Sodium: 950 mg 40% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 23 g * Vitamin A: 15% * Vitamin C: 10% * Calcium: 35% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 2 1/2 Medium-Fat Meat, 1 1/2 Fat or 1 1/2 Carbohydrate, 2 1/2 Medium-Fat Meat, 1 1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[237]=new Array("http://www.lowcarbguy.com/user/Chicken Salad 5 or less.htm","Chicken Salad 5 or less","JR Thompson Normal JR Thompson 3 6 2003-12-14T07:10:00Z 2003-12-20T15:28:00Z 1 101 582 BoyzToyz 4 1 682 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 5 per serving Servings: 8   Chicken Salad Prep Time: 20 Min 1 sm onion -- finely chopped 1/2 cup celery -- finely chopped 1/4 cup carrot -- grated 1 cup red grapes -- seedless halves 4 cups cooked chicken -- cubed 1/2 cup mayonnaise 1/4 tsp pepper 1 tsp old bay seasoning 1. In a large bowl, combine the onion, celery, carrot, grapes and chicken. 2. Mix in mayonnaise, and season with pepper and Old Bay .   Per Serving (excluding unknown items): 241 Calories; 15g Fat (54.9% calories from fat); 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 141mg Sodium. RATE THIS RECIPE","null","null","");arrFiles[238]=new Array("http://www.lowcarbguy.com/user/mushroom soup 5 or less.htm","Mushroom Soup 5 or less","JR Thompson Normal JR Thompson 3 31 2003-12-14T07:12:00Z 2003-12-20T15:32:00Z 1 63 360 BoyzToyz 3 1 422 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 4 per serving Servings: 4   Mushroom Soup Prep Time: 20 Min 2 cans beef broth    1/4 cup onion (1 1/4 ounces) 8-12 ounces fresh mushrooms, coarsely chopped Butter 1/2 cup cream 1. Sauté the onions and mushrooms in butter until tender. Add the broth; bring to a boil. 2. Remove from heat and stir in the cream. RATE THIS RECIPE .","null","null","");arrFiles[239]=new Array("http://www.lowcarbguy.com/user/Artichoke Salad 6 - 10.htm","Artichoke Salad 6 - 10","JR Thompson Normal JR Thompson 3 5 2003-12-14T07:20:00Z 2003-12-20T15:14:00Z 1 140 802 BoyzToyz 6 1 941 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 8 per serving Servings: 10   Artichoke Salad Prep Time: 60 Min 4 artichoke hearts -- fresh 1 tbsp wine vinegar 2 cups artichoke hearts -- quartered Louisiana hot sauce -- 1 tsp 1 sm garlic clove 2 tsp salt 1 tsp Worcestershire sauce 3 tbsp olive oil 1 tbsp lemon juice 1.   In a wooden salad bowl, mash garlic and salt with a strong fork. 2. Add fresh artichoke hearts, and mash with the garlic and salt. 3. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, add hot sauce, stir, add Lea and Perkins Worcestershire sauce, Mix well. 4. Put canned artichoke hearts in dressing and let marinate for 1 hour, and then eat as is or serve on a bed of greens. Per Serving (excluding unknown items): 71 Calories; 4g Fat (47.6% calories from fat); 2g Protein; 8g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 495mg Sodium RATE THIS RECIPE","null","null","");arrFiles[240]=new Array("http://www.lowcarbguy.com/user/Balsamic Flank Steak 5 or less.htm","Balsamic Flank Steak 5 or less","JR Thompson Normal JR Thompson 3 4 2003-12-14T07:14:00Z 2003-12-20T15:19:00Z 1 116 666 BoyzToyz 5 1 781 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 2 per serving Servings: 4   Balsamic Flank Steak Prep Time: 30 Min 1 lb Flank steak -- 650g trimmed 1/4 c Italian salad dressing 2 tbs Balsamic vinegar 1/4 tsp Pepper 1. Combine steak, dressing, vinegar, and pepper in plastic food-storage bag. Secure with twist tie and marinate 10 minutes. 2. Preheat grill. 3. Remove steak from marinade. Discard any excess marinade. 4. Grill steak 6” from heat for 4 minutes each side for medium-rare or to desired doneness.   Per Serving: 270 Calories; 19g Fat (63.8% calories from fat); 22g Protein; 2g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 0 Fruit; 2 Fat . RATE THIS RECIPE","null","null","");arrFiles[241]=new Array("http://www.lowcarbguy.com/user/Club Salad 6 - 10.htm","Club Salad 6 - 10","JR Thompson Normal JR Thompson 3 0 2003-12-14T07:20:00Z 2003-12-20T15:27:00Z 1 107 612 BoyzToyz 5 1 718 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 6 per serving Servings: 4   Club Salad Prep Time: 30 Min 16 oz lettuce leaves -- cut up 1 1/2 cups cooked chicken -- cubed 1 med tomato -- cut into eights 1/3 cup Low carb 1000 Island dressing 1/3 cup bacon bits 4 eggs, hard-boiled -- halved 1. Place all the ingredients except the eggs into a large bowl, then toss. 2. Split up into 4 salads and garnish with egg halves.   Per Serving (excluding unknown items): 355 Calories; 25g Fat (63.0% calories from fat); 27g Protein; 6g Carbohydrate; 3g Dietary Fiber; 263mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain( Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 2 Fat. RATE THIS RECIPE","null","null","");arrFiles[242]=new Array("http://www.lowcarbguy.com/user/Texas Chili 6 - 10.htm","Texas Chili 6 - 10","JR Thompson Normal JR Thompson 3 6 2003-12-14T07:22:00Z 2003-12-20T15:36:00Z 1 103 589 BoyzToyz 4 1 691 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 6 per serving Servings: 6   Texas Chili Prep Time: 120 min 2 pounds lean hamburger 2 ounces onion, chopped (1 small or 1/2 cup) 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon chipolata chili powder (or use an additional teaspoon regular) 3 teaspoons cumin 1 teaspoon cayenne 1 teaspoon paprika 2 teaspoons salt 8 ounce can no-sugar added tomato sauce 4 tomato sauce cans water 1. Brown the meat, onion and garlic in a large pot; drain grease well. Add all remaining ingredients; bring to a boil. 2. Turn down heat to low; cover and simmer 1- 1 1/2 hours. RATE THIS RECIPE   . .","null","null","");arrFiles[243]=new Array("http://www.lowcarbguy.com/user/Taco Salad 5 or less.htm","Taco Salad 5 or less","JR Thompson Normal JR Thompson 3 6 2003-12-16T15:44:00Z 2003-12-20T15:36:00Z 1 66 377 BoyzToyz 3 1 442 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 5 per serving Servings:   6   Taco Salad Prep Time:   30 Min 1 pound hamburger 1 Taco Seasoning 24 ounces lettuce, chopped 1 small tomato, diced (3 ounces) 6 ounces shredded cheese 6 tablespoons sour cream Salsa 1. Brown the hamburger; drain off fat. Stir in the seasoning mix. 2. Divide and arrange all ingredients among 6 plates. RATE THIS RECIPE","null","null","");arrFiles[244]=new Array("http://www.lowcarbguy.com/user/Green Enchilada Chicken 5 or less.htm","Green Enchilada Chicken 5 or less","JR Thompson Normal JR Thompson 4 25 2003-12-16T21:08:00Z 2003-12-20T15:33:00Z 1 145 830 BoyzToyz 6 1 974 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 5 per serving Servings:   4   Green Enchilada Chicken Prep Time:   50 Min 4 boneless chicken breasts, pounded flat 2 teaspoons Taco Seasoning 4 ounces shredded Monterey jack cheese 1/2 cup sour cream 7 ounce can Green Mexican Sauce   4 ounce can chopped green chilies A little chopped cilantro (optional) 2 chopped green onions (optional) 1.   Sprinkle each side of the chicken breasts with 1/4 teaspoon of the seasoning. 2.   Heat oil in a large skillet; sauté the chicken until just done. Don \'t overcook. Place in a greased 9 x 13 \" baking pan. 3.   Mix sour cream, green sauce, chilies and cilantro in a small bowl; pour over the chicken. Cook in microwave on MEDIUM until hot and bubbly. Top each piece with 1/4 of the cheese and return to microwave until cheese is melted. 4 . Bake in a 350º oven for 25 minutes. Top with chopped green onions, if desired.   RATE THIS RECIPE","null","null","");arrFiles[245]=new Array("http://www.lowcarbguy.com/user/Cajun Chicken 6 -10.htm","Cajun Chicken ","JR Thompson Normal JR Thompson 3 32 2003-12-19T03:20:00Z 2003-12-20T15:15:00Z 1 142 813 BoyzToyz 6 1 954 10.2625 75 MicrosoftInternetExplorer4 Source Total Carbohydrates: 8.5 per serving Servings:   4   Cajun Chicken Prep Time:   50 Min 3 boneless chicken breasts, sliced in thin strips 1 teaspoon Cajun seasoning    3 tablespoons butter    1 large green bell pepper, cut in thin strips (6 ounces) 1 large red bell pepper, cut in thin strips    (6 ounces) 6 large mushrooms, sliced (about 5 ounces) 4 green onions, cut diagonally in 1/2-inch pieces 1/8 teaspoon basil 1/8 teaspoon garlic powder 1/8 teaspoon pepper 1/4 teaspoon salt, or to taste 1/4 cup heavy cream   1. In a medium bowl, toss the chicken pieces with the Cajun seasoning. 2. Heat the butter in a large skillet or electric wok on medium-high heat. Stir-fry the chicken until it \'s almost done. 3. Add the peppers, mushrooms and green onions. Stir-fry until the peppers are crisp-tender. Reduce heat to low and stir in seasonings then the cream. RATE THIS RECIPE","null","null","");arrFiles[246]=new Array("http://www.lowcarbguy.com/user/Shrimp Scampi 6 - 10.htm","Shrimp Scampi 6 - 10","JR Thompson Normal JR Thompson 3 101 2003-12-19T21:24:00Z 2003-12-20T15:37:00Z 1 116 666 BoyzToyz 5 1 781 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 7   per serving Servings:   2   Shrimp Scampi Prep Time:   25 Min 1 pound cleaned and deveined shrimp 2 Tablespoons butter 2 Tablespoons olive oil 4 large cloves garlic Juice of 1/2 lemon 1/2 cup dry white wine Pinch of dried hot pepper flakes Salt and pepper to taste 1. Heat the butter and oil in a skillet over med-hot heat till foam subsides. Add the garlic, parsley, lemon juice, wine, pepper flakes, salt and pepper. Bring to a boil, lower heat, and simmer for 3 minutes. Add shrimp and cook, stirring frequently, for 5-6 minutes till shrimp are pink. 2. Remove from heat. Place on serving plate and pour sauce over shrimp from the skillet. Serve immediately RATE THIS RECIPE         ","null","null","");arrFiles[247]=new Array("http://www.lowcarbguy.com/user/Cajun Chicken Stir-Fry 6 - 10.htm","Cajun Chicken Stir-Fry 6 - 10","JR Thompson Normal JR Thompson 4 38 2003-12-19T03:26:00Z 2003-12-20T15:24:00Z 1 106 609 BoyzToyz 5 1 714 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 8   per serving Servings:   2   Cajun Chicken Stir-Fry Prep Time:   40 Min 2 boneless chicken breasts, cut into strips 1 teaspoon Cajun seasoning   1 large red or green pepper, cut into strips (6 ounces) 1/4 cup slivered onion (1 1/4 ounces) 1 clove garlic, minced Oil and butter Salt and pepper, to taste   1. Put the raw chicken in a small bowl and toss with the Cajun seasoning to coat. 2. Heat the oil and butter in a large skillet on medium-high. Sauté \' the chicken, peppers, onion and garlic until the chicken is cooked through and the peppers are crisp-tender. 3. Season with salt and pepper. RATE THIS RECIPE         ","null","null","");arrFiles[248]=new Array("http://www.lowcarbguy.com/user/Green Bean & Chicken Casserole 6 - 10.htm","Green Bean & Chicken Casserole","JR Thompson Normal JR Thompson 3 44 2003-12-19T03:31:00Z 2003-12-20T15:34:00Z 1 135 776 BoyzToyz 6 1 910 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 6   per serving Servings:   8   Green Bean & Chicken Casserole Prep Time:   50 Min 3 14.25-ounce cans French cut green beans, drained 2 4-ounce cans mushrooms, drained 2 tablespoons butter 2 stalks celery, chopped fine Small onion, slice in very thin rings (2.5 ounces) 1/2 cup mayonnaise 1/4 cup heavy cream Salt, to taste 1/2 teaspoon pepper 1/4 teaspoon garlic powder 8 ounces cheddar, shredded 2 generous cups cooked, diced chicken or turkey 1. Sauté the celery and onion in butter until browned. 2. Put beans, mushrooms and celery/onion mixture in a 2 1/2-3 quart casserole; stir in mayonnaise, cream and seasonings. Mix well. Stir in cheese and chicken. 3. Bake, uncovered, at 350º 30-40 minutes, until bubbly and brown or microwave on MEDIUM about 20-30 minutes, stirring occasionally. RATE THIS RECIPE         ","null","null","");arrFiles[249]=new Array("http://www.lowcarbguy.com/user/Cream of Mushroom Soup 5 or less.htm","Cream of Mushroom Soup 5 or less","JR Thompson Normal JR Thompson 3 73 2003-12-19T20:56:00Z 2003-12-20T15:26:00Z 1 195 1117 BoyzToyz 9 2 1310 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 4   per serving Servings:   4   Cream of Mushroom Soup Prep Time:   35 Min 2 cups cauliflower -- chopped 1 cup chicken broth 1/4 cup carrot -- sliced very thin 1/4 cup celery -- sliced thin 1/4 cup onion -- diced 1/2 cup cream 1/2 cup water 1 1/2 tablespoons butter 2 cups button mushrooms -- sliced 1/2 clove garlic -- minced (optional) 1 tablespoon chopped fresh parsley 1. In a 2 1/2 quart pot, combine cauliflower, broth, onion, carrot, and celery. Bring to a boil then reduce heat to low and simmer until vegetables are tender -- about 15 minutes. 2. Remove from heat, add cream and water; stir to combine. Pour 1/2 the mixture into a blender and process until smooth; pour into a bowl. (Cover lid of blender with a towel and hold down so the heat of the mixture will not blow the top of the blender off and burn you!) 3. Continue with the remaining mixture; set aside. Using the same saucepan, heat the butter over medium heat until hot and bubbly; add the mushrooms and garlic; sauté until lightly browned. 4. Add puréed vegetable mixture and parsley to mushrooms and cook, stirring occasionally until soup is thoroughly heated; 2 to 3 minutes Do not boil, as the cream may curdle. RATE THIS RECIPE         ","null","null","");arrFiles[250]=new Array("http://www.lowcarbguy.com/user/Chicken Stuffing Quiche 5 or less.htm","Chicken Stuffing Quiche 5 or less","JR Thompson Normal JR Thompson 3 50 2003-12-19T03:37:00Z 2003-12-20T15:28:00Z 1 121 695 BoyzToyz 5 1 815 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 3.5   per serving Servings:   6   Chicken Stuffing Quiche Prep Time:   110 Min 2 cups cooked, diced chicken 1 pound pork sausage 1/4 pound mushrooms, sliced 2 tablespoons chopped onion 1 stalk celery, chopped 8 ounces Monterey jack cheese, shredded 4 eggs 1/2 cup heavy cream 1/2 teaspoon salt   1/4 teaspoon pepper 1 tablespoon fresh parsley, minced (optional) 1. Brown the sausage with the mushrooms, onion and celery; drain well. Place in a greased 9 1/2-10 \" pie. 2. Mix in chicken and cheese. 3. Beat eggs, cream, seasonings and parsley, if using. Pour evenly over meat mixture. 4. Bake at 350º 35-40 minutes until set in the center and nicely browned. Let stand 10 minutes before cutting. RATE THIS RECIPE         ","null","null","");arrFiles[251]=new Array("http://www.lowcarbguy.com/user/Pork Chops and Eggs 5 or less.htm","Pork Chops and Eggs 5 or less","JR Thompson Normal JR Thompson 3 55 2003-12-19T20:38:00Z 2003-12-20T15:40:00Z 1 58 333 BoyzToyz 2 1 390 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 5   per serving Servings:   2   Pork Chops and Eggs Prep Time:   30 Min 2 pork chops—thin sliced 2 eggs 1/3 cup unsweetened applesauce   1. Cook pork chops until thoroughly cooked. 2. Add a little olive oil to skillet and the fry eggs. 3. Place applesauce on pork chops and serve. RATE THIS RECIPE         ","null","null","");arrFiles[252]=new Array("http://www.lowcarbguy.com/user/Cream Cheese Puffs 5 or less.htm","Cream Cheese Puffs 5 or less","JR Thompson Normal JR Thompson 3 82 2003-12-19T21:05:00Z 2003-12-20T15:26:00Z 1 119 682 BoyzToyz 5 1 800 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 3.5   per serving Servings:   8   Cream Cheese Puffs Prep Time:   20 Min Oil for deep frying 8 round wonton wraps 12 tsp of cream cheese with chives and onions or plain 1. In a deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 375°F. 2. Meanwhile, place 1 wonton skin on work surface.   Cover remaining skins with a damp cloth or paper towel to keep them moist.   Lightly brush edges of wonton skin with water. Place a 1 – 11/2 tsp of cream cheese in the center. Fold together and press edges together to seal the wonton.   Set aside. 3. Fry cream cheese puffs, a few at a time, in hot oil (375°F) for 45 to 60 seconds or until golden brown, turning once.   Drain on paper towels.   RATE THIS RECIPE         ","null","null","");arrFiles[253]=new Array("http://www.lowcarbguy.com/user/Smothered Pork Chops 5 or less.htm","Smothered Pork Chops 5 or less","JR Thompson Normal JR Thompson 3 66 2003-12-19T21:39:00Z 2003-12-20T15:37:00Z 1 112 643 BoyzToyz 5 1 754 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 2   per serving Servings:   6   Smothered Pork Chops Prep Time:   30 Min 1 Tablespoon arrowroot (or 1/2 Tablespoon not/Starch) 1 can (14 1/2 oz.) Beef Broth 1/8 teaspoon pepper 2 Tablespoons butter 6 Pork Chops, 1/2 \" thick (center cut or boneless)   1. Mix arrowroot (or not/Starch), broth and pepper. 2. Melt butter in skillet and sauté chops, cooking until browned. Remove chops and set aside. 3. Lower skillet heat a bit and add onion (add extra butter if needed) and cook until tender-crisp. Add broth mixture. Cook until mixture boils and thickens, stirring. Return chops to skillet. Cover and cook over low heat 5 minutes or until done. RATE THIS RECIPE         ","null","null","");arrFiles[254]=new Array("http://www.lowcarbguy.com/user/Broccoli Cheese Soup 5 or less.htm","Broccoli Cheese Soup 5 or less","JR Thompson Normal JR Thompson 3 90 2003-12-19T21:12:00Z 2003-12-20T15:17:00Z 1 76 437 BoyzToyz 3 1 512 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 4   per serving Servings:   6   Broccoli Cheese Soup Prep Time:   20 Min 2 cans chicken broth 2 bags frozen chopped broccoli 3/4 lb American cheese, cut into cubes Salt and pepper 1. Bring broccoli and broth to boil, simmer 5 minutes, and add American Cheese cubes. 2. Heat on low until cheese melts, add salt and pepper to taste. If soup is too thick, add heavy cream to thin to desired consistency   RATE THIS RECIPE         ","null","null","");arrFiles[255]=new Array("http://www.lowcarbguy.com/user/Macadamia Beef Roast 5 or less.htm","Macadamia Beef Roast 5 or less","JR Thompson Normal JR Thompson 3 107 2003-12-19T21:30:00Z 2003-12-20T15:32:00Z 1 123 705 BoyzToyz 5 1 827 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 1<   per serving Servings:   4   Macadamia Beef Roast Prep Time:   50 Min 2-4 lb Beef Roast 3.5 oz jar macadamia nuts 3 Tablespoons sugar free mayonnaise 1 Tablespoon Italian Dressing 1. Rinse and coarsely chop macadamia nuts. In a small bowl, combine chopped nuts, mayonnaise and Italian Dressing. Mix the three into a paste. 2. Coat the top of beef roast with the mixture and press it down firmly. 3. Bake the roast at 400°F for the time specified for its weight to desired doneness. (Cover roast for last 30 minutes to keep the nuts from browning too much .) RATE THIS RECIPE         ","null","null","");arrFiles[256]=new Array("http://www.lowcarbguy.com/user/Asian Steak with Sesame Sauce 5 or less.htm","Asian Steak with Sesame Sauce 5 or less","JR Thompson Normal JR Thompson 4 77 2003-12-19T21:59:00Z 2003-12-20T15:24:00Z 1 194 1106 BoyzToyz 9 2 1298 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 2.7   per serving Servings:   4   Asian Steak with Sesame Sauce Prep Time:   60 Min 1 to 1 1/4 pounds top sirloin steak 1/2 cup beef broth 1/4 cup dry sherry 2 tablespoons soy sauce 1 tablespoon minced fresh ginger 1 teaspoon cornstarch* 2 teaspoons butter 2 teaspoons peanut or olive oil 1 to 2 teaspoons Asian (toasted) sesame oil 2 to 3 green onions, thinly sliced or cut lengthwise into slivers   1. Cut steak into 4 equal portions. Place each piece between 2 pieces of plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/3 to 1/2 inch. 2. In a small bowl, stir together broth, sherry, soy sauce, ginger, and cornstarch. Set aside. 3. Melt butter in oil in a wide nonstick frying pan over med-high heat.   When butter sizzles, add steak.   Cook, turning once ,   until steak is well browned on both sides and still pink in the center, cut to test.   Place on a platter and keep warm. 4. Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring.   Then continue to boil and stir until slightly thickened. 5. Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions. RATE THIS RECIPE         ","null","null","");arrFiles[257]=new Array("http://www.lowcarbguy.com/user/Creamed Beef Florentine 5 or less.htm","Creamed Beef Florentine 5 or less","JR Thompson Normal JR Thompson 4 96 2003-12-20T00:28:00Z 2003-12-20T15:26:00Z 1 149 850 BoyzToyz 7 1 998 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 4.5   per serving Servings:   4   Creamed Beef Florentine Prep Time:   60 Min 1 lb. ground round or sirloin Peanut or Walnut oil for browning 2 Tablespoons finely minced or chopped onion 1 can whole leaf spinach 1 cup heavy cream 1 teaspoon fresh ground pepper Parmesan or Romano Cheese - preferably fresh   1. Brown with finely minced onion, taking care to break burger into fine bits as you brown.   Set browned burger aside. 2.   Lower heat to simmer and pour in 1 cup of heavy cream and stir until cream begins to reduce. Add ground black pepper and stir. Add 1 can of well drained spinach and stir gently until hot and the cream is getting a bit thick. Add burger meat back into skillet gently and mix well with sauce. 3. Spoon into shallow bowls and top with salt to taste and lots and lots of Parmesan or Romano Cheeses.   RATE THIS RECIPE           ","null","null","");arrFiles[258]=new Array("http://www.lowcarbguy.com/user/Hearty Vegetable Beef Soup 6 - 10.htm","Hearty Vegetable Beef Soup 6 - 10","JR Thompson Normal JR Thompson 3 125 2003-12-20T00:57:00Z 2003-12-20T15:32:00Z 1 113 646 BoyzToyz 5 1 758 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 6   per serving Servings:   20   Hearty Vegetable Beef Soup Prep Time:   40 Min 2 lbs. stew beef 2 lbs. pork roast (optional) 1 medium onion 3 Tbsp Heinz 57 Sauce® 1 large can diced tomatoes 1 small can diced tomatoes 1 can vegetable or beef broth 1/2 Cup butter (1 stick) 2 bags frozen green beans 2 bags frozen cauliflower Salt and pepper   1. Cook beef in a large water filled stew pot or tall soup pan with onion and Heinz 57 Sauce®. 2. When the beef (and pork if using) is nearly done add remaining ingredients and continue to cook. Be sure to keep plenty of water added and stir occasionally. This is best when allowed to cook all day.   RATE THIS RECIPE         ","null","null","");arrFiles[259]=new Array("http://www.lowcarbguy.com/user/Scotch Eggs 5 or less.htm","Scotch Eggs 5 or less","JR Thompson Normal JR Thompson 4 117 2003-12-20T00:49:00Z 2003-12-20T15:39:00Z 1 142 811 BoyzToyz 6 1 952 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 4   per serving Servings:   8   Scotch Eggs Prep Time:   60 Min 1 pound of sausage 1/4 cup Atkins Bake Mix, Soy Flour, or Oat Flour 1/4 cup finely crushed pork rinds 8 hard-cooked eggs 1/3 cup low carb bread crumbs (as finely crumbed as possible) * 1 egg, beaten 1. In a small bowl, mix Atkins Mix (or one of the flours listed above) with the finely crushed pork rinds. Blend thoroughly. 2. On a large flat surface sprinkle the pork rinds mixture. On this crumb-sprinkled surface, pat out each portion of turkey or pork to about 1/8-inch thickness. Wrap completely around 1 of the hard-cooked eggs, pressing edges together to seal. Repeat for each egg. 3. Roll turkey/pork-coated eggs in low carb bread crumbs and dip in beaten egg. Place on greased baking sheet and bake in preheated 375°F oven until lightly browned, about 20 minutes.     RATE THIS RECIPE         ","null","null","");arrFiles[260]=new Array("http://www.lowcarbguy.com/user/Egg Drop Soup 5 or less.htm","Egg Drop Soup 5 or less","JR Thompson Normal JR Thompson 3 133 2003-12-20T01:05:00Z 2003-12-20T15:25:00Z 1 88 504 BoyzToyz 4 1 591 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 3   per serving Servings:   10   Egg Drop Soup Prep Time:   20 Min 2 1/2 qts. chicken broth 2 Tbsp. soy sauce 1/4 Cup chopped green onion 4 eggs - slightly beaten 1 Tbsp. Potato Starch (optional)   1. Combine first 3 ingredients in a large saucepan, bring to a boil. If using potato starch (to thicken a bit), mix it with 2 Tbsp cool water and add slowly to hot broth at this point. Stir to thicken. 2. Slowly pour eggs into the boiling broth. Cook for 1 minute. Serve immediately. RATE THIS RECIPE","null","null","");arrFiles[261]=new Array("http://www.lowcarbguy.com/user/French Onion Soup 5 or less.htm","French Onion Soup 5 or less","JR Thompson Normal JR Thompson 3 140 2003-12-20T01:12:00Z 2003-12-20T15:34:00Z 1 130 746 BoyzToyz 6 1 875 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 5   per serving Servings:   8   French Onion Soup Prep Time:   35 Min 6 small onions 3 Tbsp butter 1 tsp flour 6 Cups beef broth 1/2 Cup very dry white wine or vermouth 1 Tbsp cognac (optional) Salt to taste Freshly ground black pepper to taste 3 Tbsp grated Swiss Emmenthal cheese Additional grated/shredded parmesan cheese   1. Slice the onions very thin. Sauté them in the butter until lightly browned. Mix in the flour and cook for 2-3 minutes more. Stir in the beef broth, wine and Cognac . Season to taste with salt and pepper. 2. Gently simmer the soup for 15-20 minutes. Add the Swiss cheese and continue simmering until the cheese melts. Stir frequently while cheese is melting. When serving, sprinkle each serving with additional grated Parmesan Cheese. RATE THIS RECIPE","null","null","");arrFiles[262]=new Array("http://www.lowcarbguy.com/user/Ham and Cheese Soup 5 or less.htm","Ham and Cheese Soup 5 or less","JR Thompson Normal JR Thompson 3 136 2003-12-20T01:08:00Z 2003-12-20T15:33:00Z 1 120 690 BoyzToyz 5 1 809 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 3   per serving Servings:   8   Ham and Cheese Soup Prep Time:   30 Min 1 Tbsp olive oil 1/2 cup onions - chopped 1/2 cup celery - chopped 1/4 cup bell pepper - chopped 1 cup diced ham 4 cups chicken stock 1 bay leaf 1/2 tsp dried basil 1/4 cup cream 1/4 cup grated cheddar cheese 3/4 cup cubed Velveeta cheese Chopped green onions for garnish 1. Fry all onions, celery, and bell pepper in oil until tender. Add ham and sauté to release some oils and blend the flavors. 2. Add stock/broth, bay leaf, and basil. Simmer to reduce slightly (20-30 minutes). 3. Add cream and return to boil to thicken a bit. Slowly add cheese - stirring constantly. Serve immediately. Garnish with green onion. RATE THIS RECIPE","null","null","");arrFiles[263]=new Array("http://www.lowcarbguy.com/user/Ham and Bean Soup 5 or less.htm","Ham and Bean Soup 5 or less","JR Thompson Normal JR Thompson 3 148 2003-12-20T01:19:00Z 2003-12-20T15:33:00Z 1 123 707 BoyzToyz 5 1 829 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 3   per serving Servings:   6   Ham and Bean Soup Prep Time:   2 to 3 Hours 8 oz cubed ham 1/4 cup finely diced celery 1 cup water 1 cup low-sodium chicken broth 1 can Eden Black Soy Beans 1/4 cup tiny diced carrot 2 teaspoons minced onion 1/4 teaspoon minced garlic (optional) 1/8 teaspoon Cayenne Pepper 1/4 teaspoon Cumin 1/4 teaspoon Salt 1. In a medium sauce pan brown the ham. Add 1 cup of water and scrape glaze off bottom of pan. Add low-sodium chicken broth. 2. Drain the water from the can of beans. Add beans to the sauce pan. 3. Add all other ingredients. Stir. Bring to a boil; turn down heat and simmer for at least 1 hour to bring out the flavors -- the longer, the better (2+ hours being best.) RATE THIS RECIPE","null","null","");arrFiles[264]=new Array("http://www.lowcarbguy.com/user/Lobster Soup 5 or less.htm","Lobster Soup 5 or less","JR Thompson Normal JR Thompson 3 143 2003-12-20T01:15:00Z 2003-12-20T15:32:00Z 1 107 614 BoyzToyz 5 1 720 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 4   per serving Servings:   6   Lobster Soup Prep Time:   35 Min 2 cups fresh or canned lobster meat 3 Tbsp butter 3 cups heavy cream 1 cup water 1/2 tsp seasoned salt 1/4 tsp onion powder 1/4 cup sherry Nutmeg to taste 1. Cut lobster meat into bite-size pieces. Melt butter in skillet and add lobster. Cook for 5 minutes over low heat. 2. Separately mix heavy cream with water. Add to skillet, stirring constantly. Do NOT allow this to boil. Add salt and onion powder. 3. Refrigerate overnight. Reheat. Add sherry. Serve in soup bowls or in a table-serve tureen. Sprinkle with nutmeg just before serving. RATE THIS RECIPE","null","null","");arrFiles[265]=new Array("http://www.lowcarbguy.com/user/Cherry Coke Salad 5 or less.htm","Cherry Coke Salad 5 or less","JR Thompson Normal JR Thompson 3 155 2003-12-20T01:27:00Z 2003-12-20T15:28:00Z 1 233 1333 BoyzToyz 11 3 1563 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 4.2   per serving Servings:   8   Cherry Coke Salad Prep Time:   50 min 1/2 Cup very cold water 3 pkg. Knox® unflavored gelatin 4 Cups flat diet cola * 1 pkg. unsweetened Black Cherry Kool Aid® 3 pkts Splenda®, NutraSweet® or Sweet-N-Low® 8 oz. cream cheese 1/2 Cup fresh grated coconut 1/2 Cup chopped celery 1/2 Cup pecans 1. Soften gelatin in cold water for about 2 minutes in a glass measuring cup. Set cup in the microwave and cook on high for 1 1/2 minutes. Stir well and check to see if you can see through it. If not, microwave for a few more seconds. Pour into a large bowl. Add flat cola, sweetener, and Kool-Aid®. Stir until there is no fizz at all. 2. Place 1 cup of this liquid mixture into blender with cream cheese and whip until the cheese is completely blended. Pour cream cheese mixture back into the bowl with rest of mixture. Stir to blend. Place in the refrigerator and watch it for the beginning signs of gelling. Stir occasionally to keep cream cheese blended. When mixture begins to thicken, add pecans, coconut, and celery. It should be thick enough to suspend the chopped ingredients at this point. Now is the time to pour it in an elegant mold if you like. Return to refrigerator and allow to set firm. Serve with low-carb whipped cream and/or diced strawberries. * To flatten cola, pour from bottle or can into glass rapidly and then into another glass. Go back and forth between glasses until very little \'fizz \' is left RATE THIS RECIPE","null","null","");arrFiles[266]=new Array("http://www.lowcarbguy.com/user/Sour Cream Mushroom Soup 6 - 10.htm","Sour Cream Mushroom Soup 6 - 10","JR Thompson Normal JR Thompson 3 151 2003-12-20T01:23:00Z 2003-12-20T15:37:00Z 1 159 908 BoyzToyz 7 2 1065 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 6   per serving Servings:   6   Sour Cream Mushroom Soup Prep Time:   35 min 1/2 pound mushrooms -- sliced 1 medium onion -- sliced 1 clove garlic -- minced 1/2 teaspoon dried tarragon 1/4 teaspoon nutmeg 3 tablespoons butter 2 tablespoons arrowroot 28 1/4 ounces beef broth 1/2 cup cream 2 cups water 1 teaspoon lemon juice Dash hot pepper sauce ( Tabasco , Crystal , etc.) Salt & pepper to taste 1 cup sour cream 1. In a Dutch oven or soup pot, add the butter and sauté the mushrooms, onion, garlic, tarragon and nutmeg until the veggies are tender. 2. Gradually add the broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. 3. In a small separate bowl, add arrowroot to a small amount of water -- just enough to make a thin paste. Add to soup, and cook and stir until smooth. Stir in cream and water; add lemon juice, hot pepper sauce and salt and pepper. Heat through but do not boil, as the cream may curdle. RATE THIS RECIPE","null","null","");arrFiles[267]=new Array("http://www.lowcarbguy.com/user/Steak and Roasted Pepper Salad 5 or less.htm","Steak and Roasted Pepper Salad 5 or less","JR Thompson Normal JR Thompson 3 80 2003-12-20T02:35:00Z 2003-12-20T15:36:00Z 1 150 859 BoyzToyz 7 2 1007 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 5   per serving Servings:   6   Steak and Roasted Pepper Salad Prep Time:   50 Min 1-1/2 lb. beef flank steak 2 roasted red peppers * 6 Tbsp vegetable oil 1 Tbsp balsamic vinegar 3 Tbsp white vinegar 1 Tbsp minced garlic 1-1/4 tsp dry mustard 2 Cups chopped watercress 1/4 Cup chopped red onion 1 Cup cherry tomatoes, halved (or chopped red tomatoes) 1. Preheat broiler. Place flank steak on broiler tray and sprinkle with salt and pepper. Broil for about 5 minutes per side. Cool. Halve steak lengthwise. Slice across the grain of the meat into thin strips. 2. Cut roasted peppers into thin strips. Halve strips crosswise. 3. Blend oil, vinegars, garlic and dry mustard in a large bowl until well-mixed. Add steak strips, roasted pepper strips, watercress and onion; toss to combine. Season with salt and pepper. Chill for at least two hours or up to eight hours. Mix in tomatoes and serve. RATE THIS RECIPE         ","null","null","");arrFiles[268]=new Array("http://www.lowcarbguy.com/user/Cauliflower Salad 5 or less.htm","Cauliflower Salad 5 or less","JR Thompson Normal JR Thompson 3 86 2003-12-20T02:41:00Z 2003-12-20T15:28:00Z 1 108 618 BoyzToyz 5 1 725 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 4.5   per serving Servings:   4   Cauliflower Salad Prep Time:   120 Min 1 head cauliflower, cut into florets 1/4 Cup red pepper, chopped 2 Tbsp. fresh parsley, chopped 1/4 Cup Greek olives 1 Tbsp. capers 1 Tbsp. wine vinegar 3 Tbsp. olive oil 1/2 tsp. dried oregano Salt and pepper to taste 1. Steam cauliflower florets until just tender. Refresh under cold water to stop the cooking process. 2. In a bowl, combine cauliflower, pepper, parsley, olives and capers. Toss lightly. 3. Whisk together vinegar, oil and oregano. Pour over vegetables. Marinate in the fridge for two hours or overnight. Serve cold. RATE THIS RECIPE         ","null","null","");arrFiles[269]=new Array("http://www.lowcarbguy.com/user/Spinach Salad 5 or less.htm","Spinach Salad 5 or less","JR Thompson Normal JR Thompson 3 83 2003-12-20T02:38:00Z 2003-12-20T15:37:00Z 1 90 519 BoyzToyz 4 1 608 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 2.5   per serving Servings:   4   Spinach Salad Prep Time:   35 Min 1 pound fresh young spinach, (coarse stems discarded and leaves washed well) 1/4 cup sliced green onions 5 slices bacon 1/4 cup balsamic vinegar 2 hard boiled eggs (sliced) Sweetener to taste Salt and pepper to taste 1. Shred spinach into bowl. Add onions. Chop bacon; fry until crisp; add vinegar, seasoning & sweetener. 2. Heat to boiling; pour quickly over spinach mixture. Toss until wilted. 3. Garnish with egg slices. RATE THIS RECIPE         ","null","null","");arrFiles[270]=new Array("http://www.lowcarbguy.com/user/Crab Louis Salad 5 or less.htm","Crab Louis Salad 5 or less","JR Thompson Normal JR Thompson 3 92 2003-12-20T02:47:00Z 2003-12-20T15:27:00Z 1 115 658 BoyzToyz 5 1 772 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 4.5   per serving Servings:   4   Crab Louis Salad Prep Time:   40 Min 1/2 cup mayonnaise 1/2 cup chili sauce 2 tablespoons chopped green pepper 2 tablespoons pickle relish (Splenda sweetened if possible) 1 tablespoon chopped onion 1 tablespoon lemon juice 1 pound jumbo lump crab meat Lettuce 2 tomatoes, quartered 2 green peppers, sliced 2 hard-cooked eggs, sliced Pimiento strips 1. Combine mayonnaise, chili sauce, chopped green pepper, sweet pickle, onion and lemon juice; blend well. 2. Add crab meat, tossing lightly. Chill thoroughly. 3. At serving time, spoon salad onto lettuce. Garnish with tomatoes, green pepper slices, eggs and pimiento. RATE THIS RECIPE         ","null","null","");arrFiles[271]=new Array("http://www.lowcarbguy.com/user/Tangy Chicken Salad 5 or less.htm","Tangy Chicken Salad 5 or less","JR Thompson Normal JR Thompson 3 89 2003-12-20T02:44:00Z 2003-12-20T15:36:00Z 1 170 971 BoyzToyz 8 2 1139 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 5   per serving Servings:   3 – 1 cup   Tangy Chicken Salad Prep Time:   40 Min 1/4 cup (1/2 stick) butter, divided 2 whole chicken breasts (skinned, boned and cut into thin strips) 1/3 cup chopped red pepper 1 cup cooked asparagus pieces 2 tablespoons minced shallots 1 teaspoon dried tarragon (OR 1 tablespoon fresh tarragon, minced.) 1 cup whipping cream 1 tablespoon Dijon-style prepared mustard 1/4 cup toasted almonds 1. Over low heat, melt 2 tablespoons butter in large skillet. Sauté chicken pieces until cooked throughout. 2. Meanwhile, melt remaining 2 tablespoons butter in medium-sized skillet. Cook red pepper, asparagus, shallots and tarragon over medium heat until vegetables are tender, about 5 minutes. Set aside. 3. Add whipping cream to chicken. Heat to boiling, stirring frequently. Reduce heat to low, stirring constantly until cream is reduced and thickened, about 5 minutes. 4. Stir in vegetable mixture and mustard, cooking until thoroughly heated. Sprinkle with almonds and serve immediately. RATE THIS RECIPE         ","null","null","");arrFiles[272]=new Array("http://www.lowcarbguy.com/user/Raspberry Spinach Salad 5 or less.htm","Raspberry Spinach Salad 5 or less","JR Thompson Normal JR Thompson 3 98 2003-12-20T02:53:00Z 2003-12-20T15:40:00Z 1 96 552 BoyzToyz 4 1 647 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 5   per serving Servings:   2   Raspberry Spinach Salad Prep Time:   40 Min 1/4 cup chili sauce 2/3 cup mayonnaise 1/2 cup lemon juice, divided 1/2 teaspoon salt 1 pound jumbo lump crab meat 1 cup chopped celery 1 cup chopped Brazil nuts Lettuce Avocado (optional) 1. Combine chili sauce, mayonnaise, 2 tablespoons lemon juice and salt in a small bowl. Add crab meat, celery and nuts; mix lightly and refrigerate. 2. At serving time, spoon salad on lettuce. Optional: Garnish with avocado slices dipped in remaining lemon juice. RATE THIS RECIPE         ","null","null","");arrFiles[273]=new Array("http://www.lowcarbguy.com/user/Crab Salad 5 or less.htm","Crab Salad 5 or less","JR Thompson Normal JR Thompson 3 95 2003-12-20T02:49:00Z 2003-12-20T15:27:00Z 1 94 540 BoyzToyz 4 1 633 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 3   per serving Servings:   6   Crab Salad Prep Time:   40 Min 1/4 cup chili sauce 2/3 cup mayonnaise 1/2 cup lemon juice, divided 1/2 teaspoon salt 1 pound jumbo lump crab meat 1 cup chopped celery 1 cup chopped Brazil nuts Lettuce Avocado (optional) 1. Combine chili sauce, mayonnaise, 2 tablespoons lemon juice and salt in a small bowl. Add crab meat, celery and nuts; mix lightly and refrigerate. 2. At serving time, spoon salad on lettuce. Optional: Garnish with avocado slices dipped in remaining lemon juice. RATE THIS RECIPE         ","null","null","");arrFiles[274]=new Array("http://www.lowcarbguy.com/user/Rueben Casserole 6 - 10.htm","Rueben Casserole 6 - 10","JR Thompson Normal JR Thompson 3 110 2003-12-20T03:05:00Z 2003-12-20T15:40:00Z 1 184 1051 BoyzToyz 8 2 1233 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 8   per serving Servings:   4   Rueben Casserole Prep Time:   45 Min 1 lb Sliced Deli-Style Corned Beef 4-6 oz Swiss cheese 1 16 oz jar/can Sauerkraut 4 Tablespoons low-carb Thousand Island Dressing 4 Tablespoons sugar free Mayonnaise 1 Tablespoon dill or Splenda sweetened relish 1. In a large casserole dish (or in separate ramekins) sprayed with PAM, layer slices of corned beef (the thin sliced - not chipped - works best). Kind of scrunch them up with an \"uneven approach \" so it \'s not a slab of corned beef. 2. Drain sauerkraut of 1/2 its juice and lay atop corned beef (if you like the sweeter variety of kraut, thoroughly rinse off canned/jarred juice and replace with a bit of cool water -- toss 1/2 tsp Brown Sugar Twin or Splenda into it before adding to the casserole dish.) Top with Swiss cheese layer and bake at 350°F for 15 minutes (10 minutes for ramekins) or until cheese is melty but not liquidly. 3. While dish is baking, in separate bowl mix Thousand Island Dressing, Mayonnaise, and Relish. Remove casserole dish from oven, slice in 4 serving-size squares and top with dollops of dressing mixture. RATE THIS RECIPE         ","null","null","");arrFiles[275]=new Array("http://www.lowcarbguy.com/user/Beef Lettuce Cups 5 or less.htm","Beef Lettuce Cups 5 or less","JR Thompson Normal JR Thompson 3 104 2003-12-20T02:59:00Z 2003-12-20T15:18:00Z 1 177 1011 BoyzToyz 8 2 1186 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 4   per serving Servings:   8   Beef Lettuce Cups Prep Time:   40 Min 12 oz. rump steak 2 tablespoons light soy sauce 1 tablespoon dry sherry 1 pc fresh ginger, peeled & grated 1 clove garlic, crushed 2 pinches of five-spice powder (or Mrs. Dash) 1 teaspoon chili sauce 1 tablespoon oil 6 green onions, sliced diagonally 1 small red pepper, seeded & diced 8 crisp lettuce cups, to serve Sprigs of parsley, to garnish 1. Cut steak into thin slivers and put in a bowl. Add soy sauce, sherry, ginger, garlic, five-spice powder and chili sauce. Mix well, then cover and marinate in refrigerator for 1 hour, stirring occasionally. Heat oil in a large frying pan or wok. Add onion and red pepper and stir-fry for 1 minute.   2. Add beef mixture to pan and stir-fry for 2-3 minutes, stirring all the time. Turn mixture into a warm serving dish. Serve at once with chilled lettuce cups, garnished with sprig of parsley. 3. To serve, simply spoon beef mixture into lettuce cups and eat with the fingers. Serve with plenty of napkins or finger bowls - it can be a little messy. RATE THIS RECIPE         ","null","null","");arrFiles[276]=new Array("http://www.lowcarbguy.com/user/Beef Curry 5 or less.htm","Beef Curry 5 or less","JR Thompson Normal JR Thompson 3 113 2003-12-20T04:52:00Z 2003-12-20T15:18:00Z 1 164 940 BoyzToyz 7 2 1102 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 1   per serving Servings:   4   Beef Curry Prep Time:   45 Min 1 1/2 lbs sirloin or tenderloin steak, cut into 1-inch cubes 3 tablespoons olive oil 1 onion, cut into thin slices 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 1/2 teaspoons ground coriander 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes 1/8 teaspoon turmeric 1/2 teaspoon salt 2 tablespoons water 3 tablespoons chopped cilantro 1. In a large frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute. 2. Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water. Add the paste to the onion and cook, stirring, for 1 minute. 3. Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare. Stir in the cilantro. RATE THIS RECIPE         ","null","null","");arrFiles[277]=new Array("http://www.lowcarbguy.com/user/Italian Beef 5 or less.htm","Italian Beef 5 or less","JR Thompson Normal JR Thompson 3 125 2003-12-20T05:04:00Z 2003-12-20T15:32:00Z 1 121 695 BoyzToyz 5 1 815 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 1   per serving Servings:   7   Italian Beef Prep Time:   6 – 8 hours 3 to 4 pound rump roast 1 (8 oz.) can tomato sauce (no sugar added variety) 2 1/2 cups water 1 teaspoon salt 1 teaspoon pepper 1 teaspoon parsley flakes 1 teaspoon garlic powder 1 teaspoon basil 1 teaspoon oregano Dash Worcestershire sauce Dash soy sauce 1 package Italian salad dressing mix (Good Seasons) 1. Put roast in crock pot. 2. Combine remaining ingredients in saucepan and cook over medium-high heat until mixture comes to a full boil. Remove from heat and pour over roast in crock pot. 3. Cook all night on low or 6 to 8 hours on high. About 1 and 1/2 hours before serving, flake meat apart and continue cooking. RATE THIS RECIPE         ","null","null","");arrFiles[278]=new Array("http://www.lowcarbguy.com/user/Blackened Beef Brisket 5 or less.htm","Blackened Beef Brisket 5 or less","JR Thompson Normal JR Thompson 3 118 2003-12-20T04:56:00Z 2003-12-20T15:18:00Z 1 108 619 BoyzToyz 5 1 726 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 1   per serving Servings:   9   Blackened Beef Brisket Prep Time:   110 Min 3-4 pounds well trimmed beef brisket 1 Tablespoon Cajun seasoning or hot/spicy seasoned salt 2 tablespoons water 1/2 teaspoon hot sauce Preheat oven to 325°F. 1. Rub surface of brisket with seasoning. Brown in hot cast iron skillet with vegetable oil spray. 2. Place brisket on rectangle of heavy aluminum foil. Combine water and hot sauce and spoon over brisket. Seal foil and place in baking pan. 3. Bake about 30-45 minutes per pound at 325°F or until meat is tender. Remove from oven and let stand 15-30 minutes for ease in slicing. RATE THIS RECIPE         ","null","null","");arrFiles[279]=new Array("http://www.lowcarbguy.com/user/Bacon Cheeseburger Quiche 5 or less.htm","Bacon Cheeseburger Quiche 5 or less","JR Thompson Normal JR Thompson 3 120 2003-12-20T04:59:00Z 2003-12-20T15:23:00Z 1 133 759 BoyzToyz 6 1 891 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 2   per serving Servings:   9   Bacon Cheeseburger Quiche Prep Time:   110 Min 1 lb. very lean hamburger 1 small chopped onion 4 slices crisp-cooked bacon, chopped in bits 3 eggs 1/2 cup mayonnaise 1/2 cup half-n-half 8 oz. shredded cheddar or Swiss cheese Garlic powder to taste (optional) White pepper 1. Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside. 2. Preheat oven to 350°F. 3. Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef \"crust \" and bake 40-45 minutes until top is browned and \"set \". Cool 15-20 minutes before slicing. RATE THIS RECIPE         ","null","null","");arrFiles[280]=new Array("http://www.lowcarbguy.com/user/Peppercorn Dijon Tenderloin 5 or less.htm","Peppercorn Dijon Tenderloin 5 or less","JR Thompson Normal JR Thompson 3 131 2003-12-20T05:10:00Z 2003-12-20T15:40:00Z 1 80 456 BoyzToyz 3 1 535 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 1<   per serving Servings:   4   Peppercorn Dijon Tenderloin Prep Time:   1 hour 30 min 5 lb. Beef Tenderloin, choice cut 1/2 cup Dijon Mustard 1/4 cup Green Peppercorns   1. Brush tenderloin with oil. Spread Dijon Mustard over entire surface of tenderloin. Sprinkle tenderloin with peppercorns. 2. Place tenderloin in roasting pan. Roast in a preheated 375º oven for one hour. Let cool at least 10 minutes before slicing. RATE THIS RECIPE         ","null","null","");arrFiles[281]=new Array("http://www.lowcarbguy.com/user/Dijon Chicken 5 or less.htm","Dijon Chicken 5 or less","JR Thompson Normal JR Thompson 3 139 2003-12-20T05:18:00Z 2003-12-20T15:25:00Z 1 110 631 BoyzToyz 5 1 740 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   1< per serving Servings:   4   Dijon Chicken Prep Time:   50 min 4 boneless chicken breasts with or w/o skin 3 Tablespoons olive oil (or any oil) 2 cloves garlic, minced 3 Tablespoons white wine 3 Tablespoons soy sauce 2 Tablespoons Dijon mustard 1. Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. 2. Add the chicken breasts and sauté until browned. 3. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. 4. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve. RATE THIS RECIPE         ","null","null","");arrFiles[282]=new Array("http://www.lowcarbguy.com/user/Veal Chops 5 or less.htm","Veal Chops 5 or less","JR Thompson Normal JR Thompson 3 135 2003-12-20T05:14:00Z 2003-12-20T15:41:00Z 1 159 912 BoyzToyz 7 2 1069 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   2 per serving Servings:   4   Veal Chops Prep Time:   50 min 1 tablespoon butter 4 thick, lean rib veal chops, each weighing approx 8-oz 2 tablespoons softened butter 2 tablespoons wine vinegar 1 1/2 teaspoons Dijon-style mustard 3 tablespoons heavy cream 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 tablespoons finely chopped fresh parsley   1. Melt the butter in a heavy, non-stick skillet. Add the chops to the skillet and cook them over medium heat for approx. 10 minutes on each side or till done. 2. In a saucepan, heat the next 7 ingredients together, stirring frequently. Do not boil the mixture. 3. When the chops are cooked, remove them to a heated platter. Pour off any excess fat that may have accumulated in the skillet and add the mustard mixture to the pan. Heat over a low flame to combine the mustard mixture with the pan juices. Pour the sauce over the chops and garnish with chopped parsley. RATE THIS RECIPE         ","null","null","");arrFiles[283]=new Array("http://www.lowcarbguy.com/user/Ham Stuffed Eggs 5 or less.htm","Ham Stuffed Eggs 5 or less","JR Thompson Normal JR Thompson 3 149 2003-12-20T05:27:00Z 2003-12-20T15:33:00Z 1 89 512 BoyzToyz 4 1 600 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   1 per serving Servings:   6   Ham Stuffed Eggs Prep Time:   30 min 6 hard-cooked eggs 3 to 4 Tablespoons mayonnaise 2 teaspoons Dijon mustard 2 to 3 Tablespoons finely minced ham Salt and freshly ground pepper to taste 1. Peel eggs and cut each egg in half. Remove the yolks and mash with mayonnaise and mustard. Stir in ham until well combined. Season to taste with salt and pepper. 2. Fill each egg white half with mixture. Cover with plastic wrap and refrigerate until well chilled. RATE THIS RECIPE         ","null","null","");arrFiles[284]=new Array("http://www.lowcarbguy.com/user/Buffalo Wings 6 - 10.htm","Buffalo Wings 6 - 10","JR Thompson Normal JR Thompson 3 144 2003-12-20T05:23:00Z 2003-12-20T15:16:00Z 1 114 652 BoyzToyz 5 1 765 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   9 per serving Servings:   4   Buffalo Wings Prep Time:   50 min 24 chicken wings 1/2 cup butter Salt and pepper 1 cup Louisiana Brand hot sauce Vegetable oil for frying 1 Tablespoon white vinegar Blue Cheese Dressing   1. Preheat oven to 350 degrees and preheat oil in deep fryer to 375 degrees. Reserve wing-tips for stock. 2. Fry wings for 8 minutes. Transfer to a tray with paper towels and let drain. Season with salt and pepper. 3. In a saucepan melt butter. Add hot sauce, salt, vinegar and pepper. Toss wings in sauce. Roast 15 to 20 minutes. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with blue cheese dressing. RATE THIS RECIPE         ","null","null","");arrFiles[285]=new Array("http://www.lowcarbguy.com/user/Chicken Cordon Bleu 5 or less.htm","Chicken Cordon Bleu 5 or less","JR Thompson Normal JR Thompson 3 152 2003-12-20T05:31:00Z 2003-12-20T15:28:00Z 1 104 596 BoyzToyz 4 1 699 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   1 per serving Servings:   4   Chicken Cordon Bleu Prep Time:   50 min 4 boneless skinless chicken breasts 8 slices of ham; thin 4 oz Bleu Cheese (or Swiss if you prefer) 1 Tablespoon melted butter 1 Large egg; beaten 3/4 cup Parmesan cheese 1. Pound chicken breasts to about 1/3 \" thick. 2. Place ham on breast then 1/2 oz of bleu or Swiss cheese. Roll up; securing with a toothpick. Dip each breast-roll into a mixture of the melted butter and beaten egg. Roll in Parmesan cheese and place in buttered baking dish. 3. Bake at 350ºF for 30 to 35 minutes or until browned and tender. RATE THIS RECIPE         ","null","null","");arrFiles[286]=new Array("http://www.lowcarbguy.com/user/Blackened Chicken 5 or less.htm","Blackened Chicken 5 or less","JR Thompson Normal JR Thompson 3 155 2003-12-20T07:57:00Z 2003-12-20T15:17:00Z 1 235 1340 BoyzToyz 11 3 1572 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   1< per serving Servings:   8   Blackened Chicken Prep Time:   60 min 8 Boneless Skinless Chicken Breast Halves 2 Tablespoons Salt 1 1/2 Tablespoons Garlic powder 1 1/2 Tablespoons Ground black pepper 1 Tablespoon White Pepper 1 Tablespoon Onion Powder 1 Tablespoon Ground Cumin 1/2 Tablespoon Cayenne Pepper 1/2 Tablespoon Paprika 3/4 Pound Unsalted Butter - Melted 1. Pound chicken breasts to about 1/3 \" thick. 2. Completely mix the seasoning mix ingredients in a small bowl. 3. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands   Immediately place the fillet skinned side down in a hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet. If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. 4. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. 5. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. RATE THIS RECIPE         ","null","null","");arrFiles[287]=new Array("http://www.lowcarbguy.com/user/Cilantro Cream Chicken 5 or less.htm","Cilantro Cream Chicken 5 or less","JR Thompson Normal JR Thompson 3 166 2003-12-20T08:08:00Z 2003-12-20T15:27:00Z 1 104 595 BoyzToyz 4 1 698 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   2 per serving Servings:   4   Cilantro Cream Chicken Prep Time:   60 min 4 boneless chicken breasts 3-oz. pkg. cream cheese 3/4 cup heavy whipping cream Juice of 1 lime (or 1 Tbsp.) McCormick \'s Rotisserie seasoning to taste (or other no-sugar brand) Salt & pepper to taste 3 Tablespoons Butter 1/2 cup chopped (fresh) cilantro 1. Brown chicken in butter, seasoning chicken while browning. 2. Remove chicken from skillet when browned. Add cream cheese cubes and heavy cream. Add lime juice and chopped cilantro. 3. Return chicken to skillet. Cover and cook on low for 15 minutes. RATE THIS RECIPE         ","null","null","");arrFiles[288]=new Array("http://www.lowcarbguy.com/user/Almond Chicken 5 or less.htm","Almond Chicken 5 or less","JR Thompson Normal JR Thompson 3 162 2003-12-20T08:04:00Z 2003-12-20T15:13:00Z 1 172 985 BoyzToyz 8 2 1155 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   3 per serving Servings:   4   Almond Chicken Prep Time:   60 min 4 chicken breast halves, skinned and boned 1 large egg 1/2 teaspoon dried tarragon, crumbled 3/4 cup sliced almonds, finely, minced 1/4 cup grated Parmesan cheese 2 Tablespoons olive oil 2 Tablespoons unsalted butter Salt and freshly ground white pepper Blanched almond flour for dredging Lemon wedges 1.Place chicken breast halves between two sheets of plastic wrap and lightly pound to an even 1/2 inch thickness. In a shallow bowl, beat the egg and add the tarragon; season with salt and pepper. On a plate, combine the minced almonds and Parmesan cheese. 2. Heat oil and butter in a skillet large enough to hold chicken pieces without them touching each other. Dust the chicken breasts with almond flour and dip in egg and then in almond/cheese mixture to coat completely. Immediately transfer them to the skillet and sauté until golden brown, about 1 ½ minutes per side.   3. Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges. RATE THIS RECIPE         ","null","null","");arrFiles[289]=new Array("http://www.lowcarbguy.com/user/Mushroom Casserole 6 - 10.htm","Mushroom Casserole 6 - 10","JR Thompson Normal JR Thompson 3 175 2003-12-20T08:17:00Z 2003-12-20T15:32:00Z 1 111 639 BoyzToyz 5 1 749 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   7 per serving Servings:   4   Mushroom Casserole Prep Time:   50 min 12-oz. fresh mushrooms 1/4 cup chopped onion 1/2 stick butter Mixed herbs of your choice 1/3 cup heavy cream 1 large egg 2 large egg yolks 1 cup grated Swiss cheese 1. Preheat oven to 325ºF and grease casserole dish with butter. In skillet, sauté mushrooms and onion in the butter. Add the herbs and cook for about 4 minutes. 2. In a bowl, combine the cream, egg and the egg yolks. Sprinkle the Swiss cheese all over the bottom of the casserole, put mushroom mixture on top, and then pour cream/egg mixture over that. Bake 30 minutes or until browned and bubbly. RATE THIS RECIPE         ","null","null","");arrFiles[290]=new Array("http://www.lowcarbguy.com/user/Persian Chicken Breasts 5 or less.htm","Persian Chicken Breasts 5 or less","JR Thompson Normal JR Thompson 3 170 2003-12-20T08:12:00Z 2003-12-20T15:40:00Z 1 132 755 BoyzToyz 6 1 886 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   1< per serving Servings:   4   Persian Chicken Breasts Prep Time:   4 hours 30 min 1 medium lemon, juiced 2 teaspoons olive oil 1 teaspoon Splenda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon turmeric 4 boneless, skinless chicken breast halves 1. Combine lemon juice with next 6 ingredients. Place in a large heavy-duty resealable storage bag. Gently knead bag to mix thoroughly. Add chicken; seal bag, and shake to coat thoroughly. Refrigerate 4 hours or overnight. 2. Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade. Serve chicken with grilled vegetables if desired. RATE THIS RECIPE         ","null","null","");arrFiles[291]=new Array("http://www.lowcarbguy.com/user/Herbed Salmon 5 or less.htm","Herbed Salmon 5 or less","JR Thompson Normal JR Thompson 3 186 2003-12-20T08:28:00Z 2003-12-20T15:32:00Z 1 112 640 BoyzToyz 5 1 751 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Delicious Living Total Carbohydrates:   2 per serving Servings:   4   Herbed Salmon Prep Time:   2 hours 4 teaspoons olive oil 2 teaspoons white wine vinegar 2 tablespoons fresh rosemary, finely minced 1 teaspoon salt 1 teaspoon freshly ground pepper 4 salmon fillets (about 6 oz. each) 6 lemon wedges   1. In shallow glass baking dish, combine first five ingredients and mix well. Place salmon in baking dish, skin up, and turn to coat: cover and marinate in refrigerator for 1-2 hours. 2. Preheat grill. Remove salmon from marinade and place fillets in center of grill. Cook 7-8 minutes each side, until fish is opaque throughout. Garnish with lemon wedges. RATE THIS RECIPE         ","null","null","");arrFiles[292]=new Array("http://www.lowcarbguy.com/user/Onions Parmesan 11 - 15.htm","Onions Parmesan 11 - 15","JR Thompson Normal JR Thompson 3 178 2003-12-20T08:20:00Z 2003-12-20T15:31:00Z 1 58 336 BoyzToyz 2 1 393 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   13.5 per serving Servings:   6   Onions Parmesan Prep Time:   30 min 8 medium onions, sliced 1/4 cup butter 1/2 cup grated Parmesan Cheese 1. Sauté onions in butter 10 to 12 minutes. Remove to baking dish. 2. Sprinkle cheese over top. Broil 5 inches from heat until cheese melts .. RATE THIS RECIPE         ","null","null","");arrFiles[293]=new Array("http://www.lowcarbguy.com/user/Breakfast Meatballs 5 or less.htm","Breakfast Meatballs 5 or less","JR Thompson Normal JR Thompson 3 191 2003-12-20T08:33:00Z 2003-12-20T15:17:00Z 1 76 436 BoyzToyz 3 1 511 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Delicious Living Total Carbohydrates:   1 per serving Servings:   16   Breakfast Meatballs Prep Time:   50 min 2 lbs. breakfast sausage 1 lb. ground beef 3 eggs 2 Tbs. instant minced onion 1/2 lb. sharp cheddar cheese, shredded 1. Preheat oven to 350°F. 2. Combine all ingredients and pepper to taste in a bowl. Mix thoroughly. Roll into 1-1/2 inch balls or drop by spoonfuls onto cookie sheet. 3. Bake 18-20 minutes.   RATE THIS RECIPE","null","null","");arrFiles[294]=new Array("http://www.lowcarbguy.com/user/Apple Pork Chops 11 - 15.htm","Apple Pork Chops 11 - 15","JR Thompson Normal JR Thompson 2 15 2003-12-24T22:53:00Z 2003-12-24T22:53:00Z 1 80 459 BoyzToyz 3 1 538 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Meals.com Total Carbohydrates:    11 per serving Servings:    4 Apple Pork Chops Prep Time:   30 Min 4 top loin pork chops 1 tablespoon flour 2 teaspoons butter 1/2 onion, sliced 1 cup apple juice 1. Season flour with a little salt and pepper; lightly flour pork chops and brown on one side in butter in non-stick skillet over medium heat. Turn chops. 2.   Stir in onion and apple juice; bring to a boil, lower heat, cover and simmer for 7-8 minutes. RATE THIS RECIPE","null","null","");arrFiles[295]=new Array("http://www.lowcarbguy.com/user/Broccoli and Bacon Salad 6 - 10.htm","Broccoli and Bacon Salad 6 - 10","JR Thompson Normal JR Thompson 3 134 2003-12-22T21:34:00Z 2003-12-22T21:44:00Z 1 84 483 BoyzToyz 4 1 566 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 6 per serving Servings:   10   Broccoli and Bacon Salad Prep Time:   40 Min 1 bunch broccoli -- cut small 1 cup shredded cheddar cheese 1 small red onion -- chopped fine 1 pound bacon -- fried crisp, set aside 1 cup mayonnaise 1/4 cup artificial sweetener -- to taste 2 tablespoons vinegar 1. Combine and mix mayo, sweetener and vinegar, let stand 20 min. Mix again and pour over remaining ingredients. 2. Mix everything well and sprinkle bacon over top. RATE THIS RECIPE         ","null","null","");arrFiles[296]=new Array("http://www.lowcarbguy.com/user/Cream Quiche Lorraine 6 - 10.htm","Cream Quiche Lorraine 6 - 10","JR Thompson Normal JR Thompson 2 126 2004-02-15T05:58:00Z 2004-02-15T05:58:00Z 1 88 505 BoyzToyz 4 1 592 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 6.5   per serving Servings:   4   Cream Quiche Lorraine Prep Time:   50 Min 6 slices bacon -- fried crisp and crumbled 1 1/2 cups Swiss cheese -- grated 1 1/2 cups grated Parmesan cheese 2 cups heavy cream 2 large eggs -- well beaten 1 teaspoon salt 1/4 teaspoon pepper 1. Combine and mix all ingredients well. 2. Pour into 1.5 quart casserole dish on 350°F for 35-40 minutes or until set. RATE THIS RECIPE         ","null","null","");arrFiles[297]=new Array("http://www.lowcarbguy.com/user/Crepe Pancakes 6 - 10.htm","Crepe Pancakes 6 - 10","JR Thompson Normal JR Thompson 2 147 2003-12-22T21:57:00Z 2003-12-22T21:57:00Z 1 88 508 BoyzToyz 4 1 595 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 8 per serving Servings:   3   Crepe Pancakes Prep Time:   40 Min 6 eggs 6 tablespoons heavy cream 2 tablespoons oil Vermont sugar free syrup 1. Whisk or blend all ingredients together. Pour a couple tablespoons at a time into a well buttered skillet and swirl pan around until batter is in a nice thin circle. 2. Cook on medium heat until top is set and edges are very slightly browned, the flip and cook other side very briefly. Serve with lots of butter and ¼ cup sugar-free syrup. RATE THIS RECIPE         ","null","null","");arrFiles[298]=new Array("http://www.lowcarbguy.com/user/Deep Dish Pizza 6 - 10.htm","Deep Dish Pizza 6 - 10","JR Thompson Normal JR Thompson 2 45 2003-12-03T03:55:00Z 2003-12-22T20:58:00Z 2003-12-22T20:58:00Z 1 164 939 BoyzToyz 7 2 1101 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: The Low-Carb Cookbook by Fran McCullough    Total Carbohydrates: 9 per serving Servings:   6 Deep Dish Pizza Prep Time: 60 Min 1 4-oz pkg cream cheese 4 eggs 1/3 cup heavy cream 1/4 cup parmesan cheese (fresh grated) 1 Tablespoons chives 1/2 teaspoon Italian seasoning 2 cups mixed Italian cheeses of your choice 1/4 teaspoon garlic powder 1/2 cup pizza sauce Toppings - pepperoni ,black olives, mushrooms, green peppers, onion, ham or bacon bits, ground beef, sausage   1. Preheat oven to 375°F. 2. Beat together cream cheese and eggs until smooth. Add cream, parmesan cheese, and spices and mix again. 3. Spray 9 \" or larger glass baking dish with oil or PAM. Sprinkle 2 cups Italian cheeses into dish and pour egg mixture over it. Bake at 375°F for 30 minutes. Remove from oven and let stand for 5 minutes. 4. Spread on pizza sauce; sprinkle on 1 cup mozzarella cheese and pile high with your chosen toppings. Return to oven and bake until bubbly and browning. Allow to stand 10-15 minutes before cutting. RATE THIS RECIPE","null","null","");arrFiles[299]=new Array("http://www.lowcarbguy.com/user/Egg McMuffin 5 or less.htm","Egg McMuffin 5 or less","JR Thompson Normal JR Thompson 2 118 2003-12-22T21:22:00Z 2003-12-22T21:22:00Z 1 133 762 BoyzToyz 6 1 894 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 2   per serving Servings:   6   Egg McMuffin Prep Time:   40 Min 3 eggs, separated 3 Tbs crumbled bacon   2 Tbs chopped green onion 1 cup shredded cheddar cheese 1/2 cup soy protein isolates (soy powder) 1/4 cup sour cream 1/2 tsp salt 1. Separate eggs. Beat the yolks slightly and add all remaining ingredients, except egg whites. Beat eggs whites until stiff. Fold egg yolk mixture into egg whites until well blended. 2. Pour into 6 greased muffin cups and bake at 350 for 20 minutes. RATE THIS RECIPE         ","null","null","");arrFiles[300]=new Array("http://www.lowcarbguy.com/user/El Paso Omelet 6 - 10.htm","El Paso Omelet 6 - 10 ","JR Thompson Normal JR Thompson 2 260 2003-12-23T22:36:00Z 2003-12-23T22:36:00Z 1 130 746 BoyzToyz 6 1 875 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 8 per serving Servings:   2   El Paso Omelet Prep Time:   40 Min 1/8 red bell pepper 1/8 green bell pepper 1/8 yellow bell pepper 2 thin slices Canadian bacon 1 1/2 Tbs butter 4 eggs 4 Tbs heavy cream 2 Tbs Tapatio sauce or Tabasco 2 Slices Pepper Jack Cheese 1. Cut the Canadian bacon and bell peppers in to small chunks. 2. In a large omelet skillet and on medium heat sauté \' until the peppers soften. 3. In a bowl, scramble the eggs with the cream and Tapatio or Tabasco . You may want to add salt and pepper to taste. Add the egg mixture and let it cook until it sets. 4. Slide the entire omelet onto a plate and flip it back into the skillet. Add the slices of Pepper Jack cheese to half of the omelet and fold the other side over and let each side brown. RATE THIS RECIPE","null","null","");arrFiles[301]=new Array("http://www.lowcarbguy.com/user/Mock French Toast 6 - 10.htm","Mock French Toast 6 - 10","JR Thompson Normal JR Thompson 2 27 2003-12-03T03:55:00Z 2003-12-22T20:40:00Z 2003-12-22T20:40:00Z 1 91 521 BoyzToyz 4 1 611 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 8 per serving Servings:   2 Mock French Toast Prep Time: 60 Min 4 large eggs 2 tablespoons oil (olive works good ) 2 tablespoons water 1/2 cup soy powder   1/2 teaspoon salt 1 tsp of vanilla   1 teaspoon baking powder 1/2 cup Vermont Syrup—sugar free 1. Beat eggs with oil and water. Stir dry ingredients together and beat into egg mixture until blended. 2. Bake in a greased bread pan at 350°F for 50 minutes or until it looks set.   Cut it into pieces and eat it with ¼ cup sugar-free maple syrup. RATE THIS RECIPE","null","null","");arrFiles[302]=new Array("http://www.lowcarbguy.com/user/No-Bean Chili 11 - 15.htm","No-Bean Chili 11 - 15","JR Thompson Normal JR Thompson 2 16 2003-12-25T22:22:00Z 2003-12-25T22:22:00Z 1 152 872 BoyzToyz 7 2 1022 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:    12 per serving Servings:    6 No-Bean Chili Prep Time:   1 hour 15 Min 2 tablespoons vegetable oil 3 garlic cloves -- chopped 2 onions -- chopped 1 green bell peppers -- chopped 3 pounds beef 1 teaspoon ground cumin 1 teaspoon ground oregano 3 tablespoons chili powder 10 tomatoes -- peeled and chopped   1 cup water   1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Sauté until soft, about 5-7 minutes. 2. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however. 3. Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete. RATE THIS RECIPE","null","null","");arrFiles[303]=new Array("http://www.lowcarbguy.com/user/Taco Cheese Soup 6 - 10.htm","Taco Cheese Soup 6 - 10","JR Thompson Normal JR Thompson 2 153 2003-12-22T22:03:00Z 2003-12-22T22:03:00Z 1 123 705 BoyzToyz 5 1 827 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 9 per serving Servings:   5   Taco Cheese Soup Prep Time:   40 Min 1 medium onion 3 stalks celery 48 ounces chicken broth 8 ounces cream cheese 3/4 can diced green chilies 1 package taco seasoning mix 3 chicken breasts -- cooked and cubed 1/2 box Velveeta 1. Dice onions and celery. Place in pot add just enough water to cover onions and celery. Place lid on pot. Cook til tender and most water is cooked off, about 20-25 minutes. Add chicken broth, heat to boil. Add cream cheese and chili peppers, when cream cheese is dissolved add Velveeta cheese. 2. Stir until Velveeta is melted (important to keep stirring so cheese doesn \'t scorch). Add cubed chicken breast and taco seasoning. Let simmer for about 1/2 hour. RATE THIS RECIPE         ","null","null","");arrFiles[304]=new Array("http://www.lowcarbguy.com/user/Zucchini Pasta 11 - 15.htm","Zucchini Pasta 11 - 15","JR Thompson Normal JR Thompson 3 45 2003-12-03T03:55:00Z 2003-12-22T20:51:00Z 2003-12-24T22:34:00Z 1 168 962 BoyzToyz 8 2 1128 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: The Low-Carb Cookbook by Fran McCullough    Total Carbohydrates: 11 per serving Servings:   2 Zucchini Pasta Prep Time: 60 Min 4 small zucchini 1/2 pound cooked Italian sausage links, cut up 2 tablespoons olive oil Salt and pepper 1 large garlic clove, pressed Several leaves of fresh basil, torn 1 (14 1/2 - ounce) can diced tomatoes   1/2 cup grated Parmesan cheese 1 teaspoon oregano 1. Slice the unpeeled zucchini into ribbons, using a vegetable peeler and turning the squash as you go.   2. Put 1 tbl of the olive oil in a saucepan over medium heat; when it \'s warm, add the pressed garlic. Sauté briefly, then add the tomatoes and oregano. Let the sauce simmer uncovered for a few minutes. 3. Meanwhile, heat the remaining tbl of oil in a wide skillet; when it \'s hot, add the zucchini. Stir for several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste, then mix in the sauce. Add the sausage and stir well. Stir in the basil and transfer to a serving dish. Scatter the Parmesan over the top. RATE THIS RECIPE","null","null","");arrFiles[305]=new Array("http://www.lowcarbguy.com/user/Wedding Soup 5 or less.htm","Wedding Soup 5 or less","Ben Normal JR Thompson 2 15 2003-12-30T03:15:00Z 2003-12-30T03:15:00Z 1 117 668 5 1 784 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Elle Total Carbohydrates: 4 per serving Servings:   2 Wedding Soup Prep Time: 35 Min 1 can chicken broth -- Swanson low-salt 1/2 cup frozen spinach -- thawed and squeezed 2 ounces chicken -- cooked, cubed or shredded 2 ounces ground beef -- in meatballs, cooked 1 tablespoon onion -- chopped 1 tablespoon celery -- chopped 1/2 egg -- beaten 6 tablespoons parmesan cheese Salt and pepper -- to taste 1 Dash hot sauce -- if desired 1. Simmer chicken, ground beef, onion and celery in chicken broth 5 minutes. 2. In small bowl, add parmesan to beaten egg and mix thoroughly. Add egg mixture, spinach and spices to soup. Stir to distribute egg mixture. Simmer 5 minutes and serve hot.   RATE THIS RECIPE","null","null","");arrFiles[306]=new Array("http://www.lowcarbguy.com/user/Cabbage Stir-Fry 5 or less.htm","Cabbage Stir-Fry 5 or less","JR Thompson Normal JR Thompson 2 21 2003-12-25T19:35:00Z 2003-12-25T19:35:00Z 1 251 1431 BoyzToyz 11 3 1679 10.2625 75 MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates:    4 per serving Servings:    4 Cabbage Stir-Fry Prep Time:   20 Min 2 tablespoons oil                                                1 teaspoon sesame oil                                            1 garlic clove, minced                                           1 teaspoon grated ginger root                                    1 cup shredded cabbage                                           1 cup shredded Chinese (napa) cabbage                            1 cup shredded bok choy                                           1/2 cup chopped green onions                                       1 tablespoon soy sauce                                             2 teaspoons sesame seeds, toasted if desired                     1.In large skillet or wok, heat oils over high heat until hot. Add garlic and gingerroot; cook a few seconds. 2.Add cabbage, Chinese cabbage, bok choy, onions and soy sauce; mix well. Cook 2 to 3 minutes or until cabbage is crisp-tender, stirring constantly. Place in serving bowl. Sprinkle with sesame seed. TIP: * To toast sesame seed, spread in small nonstick skillet; stir over medium-high heat for 1 to 2 minutes or until light golden brown. Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 110 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 290 mg 12% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 2 g * Vitamin A: 20% * Vitamin C: 30% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Vegetable, 2 Fat RATE THIS RECIPE","null","null","");arrFiles[307]=new Array("http://www.lowcarbguy.com/user/Apricot-Glazed Carrots  11- 15.htm","Apricot-Glazed Carrots 11- 15 ","JR Thompson Normal JR Thompson 2 29 2003-12-25T19:43:00Z 2003-12-25T19:43:00Z 1 161 919 BoyzToyz 7 2 1078 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates:    12 per serving Servings:    8 Apricot-Glazed Carrots Prep Time:   20 Min 5 cups julienne-cut (2x1/8x1/8-inch) carrots                     1/4 teaspoon salt                                                1/4 cup apricot preserves                                        1.In medium saucepan, combine carrots and 3/4 cup water; bring to a boil. Reduce heat to low; cover and simmer until carrots are tender. Drain. 2.Add salt and apricot preserves; stir to coat. Cook over low heat for 1 to 2 minutes or until thoroughly heated. Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 60 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 100 mg 4% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 1 g * Vitamin A: 430% * Vitamin C: 10% * Calcium: 2% * Iron: 2% * Dietary Exchanges:   1/2 Fruit, 1 Vegetable or   1/2 Carbohydrate, 1 Vegetable RATE THIS RECIPE","null","null","");arrFiles[308]=new Array("http://www.lowcarbguy.com/user/Antipasto Salad 6 - 10.htm","Antipasto Salad 6 - 10 ","JR Thompson Normal JR Thompson 2 26 2003-12-25T19:40:00Z 2003-12-25T19:40:00Z 1 316 1804 BoyzToyz 15 4 2116 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates:    6 per serving Servings:    3 Antipasto Salad Prep Time:   50 Min DRESSING                                                             2 1/2 tablespoons red wine vinegar                                   1/4 cup olive or vegetable oil                                       1/2 teaspoon Dijon style mustard                                     1/2 teaspoon dried Italian seasoning                                 1/4 teaspoon salt                                                    1/8 teaspoon sugar                                                   1/16 teaspoon pepper                                                 1 garlic clove, minced, or 1 teaspoon chopped garlic in water (from 4.5-ounce jar)     SALAD                                                                3 cups torn lettuce leaves                                           6 thin slices provolone cheese                                       1 3/4 ounces giant-sized sliced pepperoni                            1 large tomato, cut into wedges                                      4 large fresh mushrooms, sliced                                      4 pitted ripe olives                                             1.In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Let stand at room temperature for 30 minutes to blend flavors. 2.To serve, place lettuce on large serving platter. Cut cheese slices in half. Roll cheese and pepperoni slices into cones. Arrange cheese and pepperoni cones, tomatoes, mushrooms and olives over lettuce. Drizzle with dressing. Nutrition Information Per Serving: Serving Size:   1/6 of Recipe * Calories: 390 * Calories from Fat: 310 * % Daily Value: Total Fat: 34 g 52% * Saturated Fat: 10 g 50% * Cholesterol: 35 mg 12% * Sodium: 850 mg 35% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 13 g * Vitamin A: 15% * Vitamin C: 30% * Calcium: 25% * Iron: 10% * Dietary Exchanges: 1 1/2 Vegetable, 1 1/2 High-Fat Meat, 4 1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[309]=new Array("http://www.lowcarbguy.com/user/Bouillabaise 5 or less.htm","Bouillabaise 5 or less","JR Thompson Normal JR Thompson 2 54 2003-12-25T20:08:00Z 2003-12-25T20:08:00Z 1 307 1755 BoyzToyz 14 4 2058 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates:   5 per serving Servings:    12 Bouillabaise Prep Time: 45 Min     2 tablespoons olive or vegetable oil                                 1 medium onion, chopped                                              2 garlic cloves, minced                                              1/4 cup chopped fresh parsley                                        1 1/2 teaspoons salt                                                 1/4 teaspoon crushed saffron , crushed, or curry powder              1/4 teaspoon pepper                                                   1 bay leaf                                                           1 quart (4 cups) water                                               1 teaspoon lemon juice                                               1 pound fish filets , cut into 2 inch pieces                         1 (12-ounce) package (3 cups) frozen uncooked shrimp                 1 (6-ounce) package (3/4 cup) frozen uncooked crabmeat or lobster meat     1 pint (2 cups) fresh oysters or clams, undrained                     1 (8-ounce) can tomato sauce                                     1.Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until crisp-tender. 2.Add all remaining ingredients; mix well. Bring to a boil. Reduce heat to low; cover and simmer 20 to 30 minutes or until shrimp turn pink, stirring occasionally. Remove bay leaf. Serve in large soup bowls. Nutrition Information Per Serving: Serving Size:   1/12 of Recipe * Calories: 140 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 90 mg 30% * Sodium: 690 mg 29% * Total Carbohydrate: 5 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 19 g * Vitamin A: 8% * Vitamin C: 10% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 1/2 Starch, 2 1/2 Very Lean Meat,   1/2 Fat or   1/2 Carbohydrate, 2 1/2 Very Lean Meat,   1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[310]=new Array("http://www.lowcarbguy.com/user/Asian Noodle and Vegetable Salad 15 - 20.htm","Asian Noodle and Vegetable Salad 15 - 20 ","JR Thompson Normal JR Thompson 2 33 2003-12-25T19:47:00Z 2003-12-25T19:47:00Z 1 294 1680 BoyzToyz 14 3 1971 10.2625 75 MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates:   16 per serving Servings:    6 Asian Noodle and Vegetable Salad Prep Time: 1hour 20 Min     SALAD                                                                1 (1-pound) package frozen broccoli, carrots and water chestnuts     3 cups shredded cabbage                                               1/4 cup sliced green onions                                          DRESSING                                                             2 tablespoons oil                                                    1 tablespoon cider vinegar                                           4 teaspoons sugar                                                    1 (3-ounce) package oriental-flavor instant ramen noodles soup mix     1 tablespoon sesame seeds, toasted                                1.Cook vegetables as directed on package until crisp-tender. Drain; rinse with cold water to cool. In large bowl, combine vegetables, cabbage and onions. 2.In small jar with tight-fitting lid, combine oil, vinegar, sugar and seasoning packet from soup mix; shake well. Pour over vegetable mixture; toss to coat. Cover; refrigerate at least 1 hour to blend flavors. 3.Just before serving, break noodles into pieces. Add noodle pieces and sesame seed to salad; toss to combine. TIP: * To toast sesame seed, spread in small nonstick skillet; stir over medium-high heat for 1 to 2 minutes or until light golden brown. Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 160 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 330 mg 14% * Total Carbohydrate: 19 g 6% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 4 g * Vitamin A: 40% * Vitamin C: 45% * Calcium: 4% * Iron: 6% * Dietary Exchanges:   1/2 Starch, 2 Vegetable, 1 1/2 Fat or   1/2 Carbohydrate, 2 Vegetable, 1 1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[311]=new Array("http://www.lowcarbguy.com/user/Baked Squash with Pecan Brittle 15 - 20.htm","Baked Squash with Pecan Brittle 15 - 20","JR Thompson Normal JR Thompson 2 37 2003-12-25T19:51:00Z 2003-12-25T19:51:00Z 1 242 1380 BoyzToyz 11 3 1619 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates:   15 per serving Servings:    4 Baked Squash with Pecan Brittle Prep Time: 1hour 10 Min     2 tablespoons chopped pecans                                         1 tablespoon brown sugar                                             1 tablespoon orange juice                                            2 teaspoons margarine or butter, melted                              1/8 teaspoon cinnamon                                                1 (1 1/2-pound) acorn squash                                     1. Heat oven to 350 \'F. Line 8-inch square pan with foil; spray foil with nonstick cooking spray. 2. In small bowl, combine all ingredients except squash. Spread in sprayed foil-lined pan. Bake at 350 \'F for 8 to 19 minutes or until bubbly and deep golden brown, stirring once. Cool 1 minute. 3. Meanwhile, quarter squash; remove seeds. Place squash, cut side up, in ungreased 13x9-inch pan. Add 1/2 cup water to pan; cover with foil. Bake at 350 \'F for 45 to 50 minutes or until tender. 4. Arrange squash on platter. Crumble pecan mixture; sprinkle over squash. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 120 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 30 mg 1% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 5 g 20% * Sugars: 8 g * Protein: 2 g * Vitamin A: 10% * Vitamin C: 15% * Calcium: 6% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[312]=new Array("http://www.lowcarbguy.com/user/Phyllo Sausage Egg Bake 16 - 20.htm","Phyllo Sausage Egg Bake 16 - 20 ","JR Thompson Normal JR Thompson 2 126 2003-12-25T21:32:00Z 2003-12-25T21:32:00Z 1 391 2232 BoyzToyz 18 5 2618 10.2625 75 MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates:   18 per serving Servings:    12 Phyllo Sausage Egg Bake Prep Time:   1 hour 40 min     1 tablespoon margarine or butter                                     1 medium red bell pepper, chopped                                    1 medium onion, chopped                                              4 ounces fresh mushrooms, sliced (1 1/2 cups)                        1/2 pound bulk Italian sausage                                        5 eggs                                                               4 ounces (1 cup) shredded Monterey Jack cheese                       1 (9-ounce) package frozen cut broccoli in a pouch, thawed, drained     1 cup ricotta cheese                                                  1 tablespoon dried parsley flakes                                    20 sheets (17x12-inch) frozen phyllo pastry leaves, thawed           3/4 to 1 cup butter, melted                                      1.Melt 1 tablespoon margarine in large skillet over medium heat. Add bell pepper, onion and mushrooms; cook until tender. Remove from skillet. Add sausage to skillet; cook over medium heat until no longer pink. Drain. Add mushroom mixture to sausage. 2.In medium bowl, beat eggs slightly; stir in Monterey Jack cheese and mushroom-sausage mixture. In another medium bowl, combine broccoli, ricotta cheese and parsley flakes. 3.Heat oven to 350°F. Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet in ungreased 13x9-inch (3-quart) baking dish, folding to fit. Brush with melted butter. Continue layering and brushing with butter 4 additional phyllo sheets. 4.Spread half of mushroom-sausage mixture evenly over phyllo dough. Layer and brush with butter 5 more phyllo sheets; spread with all of broccoli mixture. Layer and brush with butter 5 more phyllo sheets; spread with remaining mushroom-sausage mixture. Layer and brush with butter 5 remaining phyllo sheets. Score top of phyllo dough in diamond shape. 5.Bake at 350°F. for 50 to 60 minutes or until puffed and golden brown. Nutrition Information Per Serving: Serving Size:   1/12 of Recipe * Calories: 390 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 15 g 75% * Cholesterol: 155 mg 52% * Sodium: 590 mg 25% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 13 g * Vitamin A: 30% * Vitamin C: 25% * Calcium: 15% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 1 High-Fat Meat, 4 Fat or 1 1/2 Carbohydrate, 1 High-Fat Meat, 4 Fat RATE THIS RECIPE","null","null","");arrFiles[313]=new Array("http://www.lowcarbguy.com/user/Batter-Fried Shrimp or Scallops 11 - 15.htm","Batter-Fried Shrimp or Scallops 11 - 15","JR Thompson Normal JR Thompson 2 48 2003-12-27T18:28:00Z 2003-12-27T18:28:00Z 1 265 1511 BoyzToyz 12 3 1773 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates:   14 per serving Servings:    4 Batter-Fried Shrimp or Scallops Prep Time: 25 Min     1 pound shelled deveined uncooked medium shrimp or scallops          Oil for frying                                                        1/2 cup milk                                                         1 egg                                                                1/2 cup all-purpose flour                                             1/2 teaspoon salt                                                    Dash hot pepper sauce                                            1.Heat 1 to 1 1/2 inches oil in Dutch oven, large saucepan or deep fryer to 375°F. In medium bowl, combine milk and egg; beat well. Add flour, salt and hot pepper sauce; beat until smooth. Dip shrimp in batter, allow excess to drain off. 2.With slotted spoon, add shrimp to hot oil; fry at 375°F. for 3 to 4 minutes or until golden brown. Drain on paper towels. Nutrition Information Per Serving: Serving Size:   1/4 of Recipe * Calories: 290 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 3 g 15% * Cholesterol: 215 mg 72% * Sodium: 480 mg 20% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 21 g * Vitamin A: 6% * Vitamin C: 2% * Calcium: 8% * Iron: 20% * Dietary Exchanges: 1 Starch, 2 1/2 Medium-Fat Meat,   1/2 Fat or 1 Carbohydrate, 2 1/2 Medium-Fat Meat,   1/2 Fat Variation Batter-Fried Butterflied Shrimp: Remove shell except for tail portion. With sharp knife, cut almost all the way through shrimp lengthwise to form butterfly shape; keep tail intact and remove black vein. Dip in batter; fry as directed. RATE THIS RECIPE","null","null","");arrFiles[314]=new Array("http://www.lowcarbguy.com/user/Brunswick Stew 15 - 20.htm","Brunswick Stew 15 - 20 ","JR Thompson Normal JR Thompson 3 213 2003-12-25T20:18:00Z 2003-12-27T21:55:00Z 1 306 1749 BoyzToyz 14 4 2051 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates:   18 per serving Servings:    6 Brunswick Stew Prep Time: 40 Min     2 tbls butter                                    1/2 cup onions--chopped                                               1 medium green bell peppers, chopped                                 2 cups chicken broth                                                 2 cups cubed cooked chicken                                           1 (16-ounce) can whole tomatoes, undrained, cut up                   1 (7-ounce) can vacuum-packed whole kernel corn                      1/4 teaspoon salt                                                    1/8 teaspoon pepper                                                   1/8 to 1/4 teaspoon crushed red pepper flakes                        1/2 cup sliced fresh or frozen okra                                  1/3 cup water                                                        3 tablespoons all-purpose flour                                  1.Melt margarine in large saucepan over medium-high heat. Add onion and bell pepper; cook and stir until crisp-tender. Stir in broth, chicken, tomatoes, beans, corn, salt, pepper and crushed red pepper. Bring to a boil. Reduce heat to low; simmer 15 minutes. 2.Add okra; simmer an additional 5 minutes or until okra is tender. 3.In small bowl, combine water and flour; blend until smooth. Stir into chicken mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Nutrition Information Per Serving: Serving Size:   1/6 of Recipe * Calories: 240 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 40 mg 13% * Sodium: 770 mg 32% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 5 g 20% * Sugars: 5 g * Protein: 20 g * Vitamin A: 15% * Vitamin C: 30% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 Starch, 1 Vegetable, 2 Very Lean Meat,   1/2 Fat or 1 Carbohydrate, 1 Vegetable, 2 Very Lean Meat,   1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[315]=new Array("http://www.lowcarbguy.com/user/Weekend Breakfast Burrito 16 - 20.htm","Weekend Breakfast Burrito 16 - 20 ","JR Thompson Normal JR Thompson 3 146 2003-12-25T21:38:00Z 2003-12-27T18:41:00Z 1 229 1306 BoyzToyz 10 3 1532 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates:   20 per serving Servings:   6 Weekend Breakfast Burrito Prep Time:   40 min 1 teaspoon    butter                                              2 2/3 eggs, beaten                                                1/16 teaspoon pepper                                             2/3 cup diced Canadian bacon                                     2 (8-inch) flour tortillas                                       2 ounces (1 1/2 cups) shredded cheddar cheese                     1.Heat oven to 400°F. Melt butter in large skillet over medium-high heat. Add eggs, pepper and bacon; cook and stir about 5 minutes or until eggs are firm but still moist. 2.Spoon egg mixture evenly onto each tortilla. Top each with 1 tablespoon cheese. Roll up tortillas tightly. Place, seam side down, in ungreased 13x9-inch (3-quart) baking dish. Sprinkle remaining cheese over tortillas. 3.Bake at 400°F for 10 to 15 minutes or until cheese is melted.   Nutrition Information Per Serving: Serving Size:   1/6 of Recipe * Calories: 410 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 10 g 50% * Cholesterol: 335 mg 112% * Sodium: 1080 mg 45% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 28 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 30% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 3 Medium-Fat Meat, 1 1/2 Fat or 1 1/2 Carbohydrate, 3 Medium-Fat Meat, 1 1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[316]=new Array("http://www.lowcarbguy.com/user/Strawberry Omelet 11 - 15.htm","Strawberry Omelet 11 - 15","JR Thompson Normal JR Thompson 3 176 2003-12-25T21:57:00Z 2003-12-25T22:11:00Z 1 95 548 BoyzToyz 4 1 642 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates:   11 per serving Servings:   2 Strawberry Omelet Prep Time:   30 min 4 eggs 1 tsp of table cream 1/2 teaspoon vanilla 1/2 teaspoon cinnamon 1 cup fresh sliced strawberries     Splenda                                     1. Beat eggs with cream, vanilla and cinnamon and add a dash of Splenda.   2. Cook in pan like an omelet and when almost done, add ½ cup strawberries down the middle with another sprinkle of Splenda. Flip one side over to continue to cook. 3. When done, cover top with 2 tbl whipped cream and sprinkle top with a little more cinnamon and Splenda.   RATE THIS RECIPE","null","null","");arrFiles[317]=new Array("http://www.lowcarbguy.com/user/Celebration Brunch Strata 16 - 20.htm","Celebration Brunch Strata 16 - 20 ","JR Thompson Normal JR Thompson 2 146 2003-12-25T21:41:00Z 2003-12-25T21:41:00Z 1 282 1614 BoyzToyz 13 3 1893 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Cook’n with Pillsbury Total Carbohydrates:   16 per serving Servings:   12 Celebration Brunch Strata Prep Time:   1 hour 40 min 1/2 cup butter                                                   12 slices white bread                                            8 ounces (2 cups) shredded cheddar cheese                        1 (9-ounce) package frozen asparagus spears in a pouch, thawed, drained 6 ounces flaked cooked crabmeat                                  8 eggs                                                           2 1/2 cups milk                                                   3 tablespoons chopped fresh parsley or chervil                   1 teaspoon salt                                                  1 teaspoon paprika                                               1/4 teaspoon pepper                                              1.Heat oven to 325°F. Spread margarine on one side of each slice of bread. Arrange 6 slices, margarine side down, in ungreased 13x9-inch (3-quart) baking dish. Layer cheese, asparagus and crabmeat over bread. Place remaining bread slices, margarine side up, over crabmeat. 2.In large bowl, combine all remaining ingredients; beat well. Pour egg mixture evenly over bread. Let stand 10 to 15 minutes. 3.Bake at 325°F. for 55 to 65 minutes or until knife inserted in center comes out clean. Nutrition Information Per Serving: Serving Size:   1/12 of Recipe * Calories: 300 * Calories from Fat: 170 * % Daily Value: Total Fat: 19 g 29% * Saturated Fat: 7 g 35% * Cholesterol: 175 mg 58% * Sodium: 760 mg 32% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 1 g 4% * Sugars: 4 g * Protein: 16 g * Vitamin A: 20% * Vitamin C: 8% * Calcium: 25% * Iron: 10% * Dietary Exchanges: 1 Starch, 2 Medium-Fat Meat, 1 1/2 Fat or 1 Carbohydrate, 2 Medium-Fat Meat, 1 1/2 Fat RATE THIS RECIPE","null","null","");arrFiles[318]=new Array("http://www.lowcarbguy.com/user/Breakfast Pies 11 - 15.htm","Breakfast Pies 11 - 15 ","JR Thompson Normal JR Thompson 2 35 2003-12-25T23:59:00Z 2003-12-25T23:59:00Z 1 135 773 BoyzToyz 6 1 907 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:    15 per serving Servings:    10 Breakfast Pies Prep Time:    40 min 3/4 pound breakfast sausage 1/8 cup minced onion 1/8 cup minced green bell pepper 1 (12 ounce) can refrigerated biscuit dough 3 eggs, beaten 1/2 cup shredded Colby-Monterey Jack cheese 1. Preheat oven to 400 degrees F. 2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside. 3. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese. 4. Bake in preheated oven for 18 to 20 minutes, or until filling is set.   RATE THIS RECIPE","null","null","");arrFiles[319]=new Array("http://www.lowcarbguy.com/user/Raspberry Peach Blender 11 - 15.htm","Raspberry Peach Blender 11 - 15","JR Thompson Normal JR Thompson 2 29 2003-12-25T22:35:00Z 2003-12-25T22:35:00Z 1 71 410 BoyzToyz 3 1 480 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:    12 per serving Servings:    4 Raspberry Peach Blender Prep Time:     20 min 2 cups soy milk 1 cup lowfat plain yogurt 1 cup frozen unsweetened sliced peaches 1 cup frozen unsweetened red raspberries 1/2 cup Splenda 1 tsp vanilla 1/2 tsp almond extract 1. Place all ingredients in blender container. Cover with lid. Process until smooth. Serve immediately in tall glasses.   RATE THIS RECIPE","null","null","");arrFiles[320]=new Array("http://www.lowcarbguy.com/user/Tomato, Cucumber, and Red Onion Salad 11 - 15.htm","Tomato, Cucumber, and Red Onion Salad 11 - 15","JR Thompson Normal JR Thompson 2 51 2003-12-26T00:15:00Z 2003-12-26T00:15:00Z 1 102 584 BoyzToyz 4 1 685 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:    11 per serving Servings:    6 Tomato, Cucumber & Red Onion Salad Prep Time:    1 hour 15 min 2 large cucumbers - halved lengthwise, seeded and sliced 1/3 cup red wine vinegar 1 tablespoon Splenda 3 large tomatoes, seeded and coarsely chopped 2/3 cup coarsely chopped red onion 3 tablespoons olive oil Salt and pepper to taste 1. In a large bowl, toss together the cucumbers, vinegar, Splenda and salt. Let stand at room temperature for an hour, stirring occasionally. 2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.   RATE THIS RECIPE","null","null","");arrFiles[321]=new Array("http://www.lowcarbguy.com/user/Fried Chicken 11 - 15.htm","Fried Chicken 11 - 15 ","JR Thompson Normal JR Thompson 2 70 2003-12-26T00:34:00Z 2003-12-26T00:34:00Z 1 136 777 BoyzToyz 6 1 912 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Cassie Wicks Total Carbohydrates:    14 per serving Servings:    6 Chicken Fried Chicken Prep Time:    45 min 6 skinless, boneless chicken breast halves 1/4 cup vegetable oil 1 egg 1/2 teaspoon ground black pepper 1 teaspoon seasoned salt 2 tablespoons dry potato flakes 2 tablespoons all-purpose flour 1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well. 2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. 3. Dip each chicken piece in egg beat, then place in bag with crumb mixture, seal bag and shake to coat. 4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.   RATE THIS RECIPE","null","null","");arrFiles[322]=new Array("http://www.lowcarbguy.com/user/Crab and Salmon Cakes 5 or less.htm","Crab and Salmon Cakes 5 or less","JR Thompson Normal JR Thompson 2 193 2003-12-27T05:21:00Z 2003-12-27T05:21:00Z 1 143 818 BoyzToyz 6 1 960 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   McCall’s Magazine Total Carbohydrates:    2 per serving Servings:    4 Crab and Salmon Cakes Prep Time:    25 min 1 6oz skinless salmon fillet, cut into strips 1/2 cup heavy cream 1 tsp salt 1/2 tsp ground white pepper 1 lb lump crab meat (picked over for shells) 1/4 cup finely diced seeded tomato 2 Tbs each, snipped fresh chives and chopped parsley 1 Tbsp olive oil 1. In food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt and pepper; process until smooth (making a salmon mousse that binds the crab cakes together). Transfer to medium bowl; stir in crabmeat, tomato, chives, and parsley until well blended. 2. Shape into 8 (3 \" round) cakes, about 3/4 \" thick. In large nonstick skillet heat oil over medium-high heat. Add 4 cakes; fry 2-1/2 minutes per side to brown. Drain on paper towel. Fry remaining cakes; drain.   RATE THIS RECIPE","null","null","");arrFiles[323]=new Array("http://www.lowcarbguy.com/user/Cream of Onion Soup 11 - 15.htm","Cream of Onion Soup 11 - 15 ","JR Thompson Normal JR Thompson 2 179 2003-12-27T02:17:00Z 2003-12-27T02:17:00Z 1 123 707 BoyzToyz 5 1 829 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:    14.5 per serving Servings:    4 Cream of Onion Soup Prep Time:    35 min 4 medium sized onions 1 tablespoon butter 2 cloves garlic--peeled 2 bay leaves 2 cups heavy cream 1 tablespoon of curry powder 1 cup of chicken stock 1 tablespoon chives--chopped 1. In a sauce pan sauté onions, garlic, and bay leaves in butter until golden brown. Add the curry powder and cook for 1 min., stirring so that the powder does not burn. 2. Add the chicken stock and boil until the liquid has reduced to has reduced by ½, then add cream and simmer approx. 15 min. Remove bay leaves. 3.   Allow mixture to cool, then place in a blender or food processor.   Pass the soup through a fine strainer and season with salt and pepper to taste.   RATE THIS RECIPE","null","null","");arrFiles[324]=new Array("http://www.lowcarbguy.com/user/Lobster with Bearnaise Sauce 11 - 15.htm","Lobster with Bearnaise Sauce 11 - 15","JR Thompson Normal JR Thompson 2 210 2003-12-27T04:45:00Z 2003-12-27T04:45:00Z 1 229 1309 BoyzToyz 10 3 1535 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:    11 per serving Servings:    4 Lobster with Béarnaise Sauce Prep Time:    40 min 1 tablespoon butter 1 cup béarnaise sauce (see instructions below) 1/2 cup dry white wine 1 onion-- finely chopped 4 ounces mushrooms--sliced 8 ounces cooked lobster meat--cut into chunks 2 medium sized avocados--ripe 1. Cut the avocados in half and remove the pits.   Scoop out the pulp, leaving the outer shell intact.   Cut the pulp into bite-sized chunks. 2. Melt the butter in a warm saucepan.   Sauté the chopped onions and sliced mushrooms for approx. 1 minute.   Add the lobster and avocado chunks and stir.   Add the white wine.   Simmer for 3-4 minutes. 3. Place the mixture into the empty avocado shells.   Cover each one with the Béarnaise Sauce. Glaze under broiler until golden brown. BEARNAISE SAUCE 3 egg yolks 1/2 cup warm clarified butter 1 tablespoon tarragon--chopped 3 tablespoons dry white Chablis 1 tablespoon tarragon or distilled vinegar 6 black peppercorn 1 shallot--chopped 1. Place the last four ingredients into a pan and simmer uncovered until only 1 tablespoon of liquid remains.   Allow it to cool, then strain the liquid. 2. Place the egg yolks into a bowl with strained liquid and whip them over very low heat until it acquires a ribbon texture.   Add the melted butter slowly.   Keep whipping the mixture until all the butter has been incorporated.   3.   Remove the pan from the heat and mix in the chopped tarragon.   RATE THIS RECIPE","null","null","");arrFiles[325]=new Array("http://www.lowcarbguy.com/user/Fruit Kabobs 11 - 15.htm","Fruit Kabobs 11 - 15","JR Thompson Normal JR Thompson 2 182 2003-12-27T05:00:00Z 2003-12-27T05:00:00Z 1 105 600 BoyzToyz 5 1 704 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Atkins.com Total Carbohydrates:    13 per serving Servings:    4 Fruit Kabobs Prep Time:    25 min 2 kiwis--cut into 4 rounds 16 raspberries 16 blackberries 1/2 pint strawberries 1 star fruit, cut into 8 slices 3/4 cup plain whole milk yogurt 1/4 cup heavy cream 1 1/2 tablespoons granular sugar substitute 1/2 teaspoon almond extract Eight 12 inch skewers 1. Onto each skewer thread 1 kiwi slice, 2 raspberries, 2 blackberries, 1 strawberry and 1 star fruit slice. 2. In a medium bowl, whisk yogurt, heavy cream, sugar substitute and almond extract. Pour into serving dish. Serve kabobs with dipping sauce.   RATE THIS RECIPE","null","null","");arrFiles[326]=new Array("http://www.lowcarbguy.com/user/Beef Fajitas  11 - 15.htm","Beef Fajitas 11 - 15 ","JR Thompson Normal JR Thompson 2 211 2003-12-27T05:34:00Z 2003-12-27T05:34:00Z 1 108 616 BoyzToyz 5 1 723 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Lauri’s Low-Carb Cookbook Total Carbohydrates:   12 per serving Servings:    4 Beef Fajitas Prep Time:    40 min 2 pounds steak, sliced 1 cup green bell pepper, sliced 1 cup red bell pepper, sliced 1 cup onion, sliced 2 tablespoons butter 2 tablespoons fajita seasoning 4 ounces Cheddar cheese, grated 4 tablespoons sour cream 4 tablespoons guacamole 1. In a large skillet, sauté pepper, onion and fajita seasoning in butter until tender. Remove from skillet and cook beef slices until cooked through. 2. Add peppers and onions, mix and heat through. Remove from heat. 3. Sprinkle cheese over meat; serve with sour cream and guacamole.   RATE THIS RECIPE","null","null","");arrFiles[327]=new Array("http://www.lowcarbguy.com/user/Lemon Dill Halibut 5 or less.htm","Lemon Dill Halibut 5 or less","JR Thompson Normal JR Thompson 2 198 2003-12-27T05:20:00Z 2003-12-27T05:20:00Z 1 135 772 BoyzToyz 6 1 906 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   San Francisco Chronicle Total Carbohydrates:    2 per serving Servings:    4 Lemon Dill Halibut Prep Time:    40 min 4 skinless fillets of halibut, each 5 ounces Salt and freshly ground pepper to taste 1/3 cup minced green onion (white part only) 6 tablespoons finely chopped fresh dill feathers (not stems) 6 tablespoons finely chopped parsley 6 tablespoons extra virgin olive oil Slender lemon wedges 1. Preheat oven to 350 degrees. Wipe the fish dry. Season generously with salt and pepper. 2. Arrange the fillets in a single layer in a shallow oiled baking dish.   Sprinkle with the onions, dill and parsley.   Spoon the oil over the fish. 3. Bake about 10 minutes, basting occasionally, until the fish is just opaque in the center. 4. Spoon some of the juices over each serving and garnish with lemon wedges. RATE THIS RECIPE","null","null","");arrFiles[328]=new Array("http://www.lowcarbguy.com/user/Pork Chops with Chive Cream 5 or less.htm","Pork Chops with Chive Cream 5 or less","JR Thompson Normal JR Thompson 2 207 2003-12-27T05:30:00Z 2003-12-27T05:30:00Z 1 181 1034 BoyzToyz 8 2 1213 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Lauri’s Low-Carb Cookbook Total Carbohydrates:   4 per serving Servings:    4 Pork Chops with Chive Cream Prep Time:    40 min 2 tablespoons vegetable oil 1 teaspoon salt 1/2 teaspoon ground white pepper 1 shallots, crushed 3 pounds pork chops (4 large chops) CHIVE CREAM: 1 cup whipping cream 1/4 teaspoon lemon extract 1/4 teaspoon salt 1/8 teaspoon ground white pepper 1/4 cup minced fresh chives 1. In a shallow pan, stir together oil, salt, pepper, and shallots. Place pork chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes. 2. Chive Cream: In a small saucepan over medium heat, place cream and lemon extract. Simmer until reduced by about one third; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce 3. Prepare a charcoal fire or preheat broiler. Place pork chops on grill or under broiler, about 4 inches from heat, and cook until browned on one side (about 4 minutes). Turn and cook second side until lightly browned and slightly firm. Serve chops immediately, drizzled with Chive Cream.   RATE THIS RECIPE","null","null","");arrFiles[329]=new Array("http://www.lowcarbguy.com/user/Chocolate Swirl Cheesecake 6 - 10.htm","Chocolate Swirl Cheesecake 6 - 10","JR Thompson Normal JR Thompson 2 225 2003-12-27T05:50:00Z 2003-12-27T05:50:00Z 1 274 1565 BoyzToyz 13 3 1836 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Karin J. Total Carbohydrates:   8 per serving Servings:    16 Chocolate Swirl Cheesecake Prep Time:    9 hours 1 cup low-carb chocolate cookie crumbs 1 cup butter, melted 3 tablespoons SPLENDA® Granular 1 cup finely chopped macadamia nuts, pecans, or almonds 3 eggs, separated 3 (8 ounce) packages cream cheese, at room temperature 1 cup sour cream 1 cup SPLENDA® Granular 2 tablespoons low-carbohydrate baking flour substitute 6 ounces low-carbohydrate, dark chocolate, melted 3 ounces low-carbohydrate, dark chocolate, melted 3 tablespoons finely chopped macadamia nuts, pecans, or almonds 1. Combine cookie crumbs, butter, 3 tablespoons Splenda, and nuts. Press evenly in the bottom of a 9 inch spring form pan. Chill crust while preparing the filling. Preheat oven to 350 degrees F. 2. In a large bowl, whip egg whites until stiff but not dry. 3. 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. 4. 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. 5. 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.   RATE THIS RECIPE","null","null","");arrFiles[330]=new Array("http://www.lowcarbguy.com/user/Chile Relleno 16 - 20.htm","Chile Relleno 16 - 20","JR Thompson Normal JR Thompson 2 239 2003-12-27T06:12:00Z 2003-12-27T06:12:00Z 1 131 750 BoyzToyz 6 1 880 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Shannon Sperte Total Carbohydrates:   16 per serving Servings:    4 Chile Relleno Prep Time:    1 hour   4 skinless, boneless chicken breasts 4 fresh green Chile peppers 4 slices lowfat Monterey Jack cheese 1 egg white 2 tablespoons water 1/2 cup cornmeal 1. Pound chicken breasts with a mallet until flat. Cut green Chile peppers in half and remove seeds. Place one Chile pepper on each chicken breast. Insert a slice of cheese inside each Chile pepper. Roll up breasts and secure with toothpicks. 2. Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.   RATE THIS RECIPE","null","null","");arrFiles[331]=new Array("http://www.lowcarbguy.com/user/Chicken Vegetable Soup 26 - 30.htm","Chicken Vegetable Soup 26 - 30","JR Thompson Normal JR Thompson 2 229 2003-12-27T05:55:00Z 2003-12-27T05:55:00Z 1 140 798 BoyzToyz 6 1 937 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Pam Oliphant Total Carbohydrates:   29 per serving Servings:    4 Chicken Vegetable Soup Prep Time:    1 hour 30 min 1 cup chicken broth 1 cup shredded cabbage 1 cup chopped carrot 4 potatoes, cubed 1/2 onion, chopped 1 (15 ounce) can green beans 1/4 cup chopped green bell pepper 1 cup tomato juice 3 cloves garlic, minced 1/2 teaspoon dried oregano 1 tablespoon dried basil 1/2 teaspoon Italian-style seasoning 1 cup cooked and cubed chicken salt and pepper to taste 1. In a large pot over high heat, combine the chicken broth, cabbage, carrots, potatoes, onion, green beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style seasoning. 2. Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables are tender. 3. Add the chicken and simmer for 15 more minutes. Season with salt and pepper to taste.   RATE THIS RECIPE","null","null","");arrFiles[332]=new Array("http://www.lowcarbguy.com/user/Veal Roast 16 - 20.htm","Veal Roast 16 - 20 ","JR Thompson Normal JR Thompson 2 53 2003-12-03T03:55:00Z 2003-12-27T17:45:00Z 2003-12-27T17:45:00Z 1 193 1105 BoyzToyz 9 2 1296 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: The Low-Carb Cookbook by Fran McCullough    Total Carbohydrates: 19 per serving Servings:   8 Veal Roast Prep Time: 4 hours 4 pounds veal shoulder roast 1/4 teaspoon dried thyme 4 carrots, halved 1 pound small potatoes 1/2 pound small white onions 1/2 pound mushrooms 2 tablespoons all-purpose flour 1 (10 ounce) package frozen green peas 2 egg yolks 1. In an 8 quart Dutch oven over med-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes. 2. To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm. 3. In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through. 4. In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat. RATE THIS RECIPE","null","null","");arrFiles[333]=new Array("http://www.lowcarbguy.com/user/Turkey Burgers 5 or less.htm","Turkey Burgers 5 or less","JR Thompson Normal JR Thompson 2 244 2003-12-27T06:17:00Z 2003-12-27T06:17:00Z 1 74 427 BoyzToyz 3 1 500 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Rich Hallman Total Carbohydrates:   1 per serving Servings:    4 Turkey Burgers Prep Time:    25 min   1 pound ground turkey 2 cubes beef bouillon 1. Preheat an outdoor grill for high heat and lightly oil grate. 2. In a large bowl, combine the ground turkey and the bouillon and mix well. Form into four patties. 3. Grill over high heat for 3 minutes per side, or until internal temperature equals 160 degrees F. RATE THIS RECIPE","null","null","");arrFiles[334]=new Array("http://www.lowcarbguy.com/user/Peanut Butter Pie 21 - 25.htm","Peanut Butter Pie 21 - 25","JR Thompson Normal JR Thompson 2 252 2003-12-27T06:27:00Z 2003-12-27T06:27:00Z 1 135 771 BoyzToyz 6 1 905 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Charley Gravley Total Carbohydrates:   24 per serving Servings:    8 Peanut Butter Pie Prep Time:    2 hours 25 min   1 1/2 cups crushed shredded wheat crackers 1/2 cup chopped pecans 1 1/2 teaspoons Splenda 3/4 cup butter, softened 1/2 (8 ounce) package light cream cheese, softened 3/4 cup peanut butter 1 (8 ounce) container frozen whipped topping, thawed 1. Preheat oven to 350 degrees F. 2. In a medium-size bowl, mix together crushed crackers, pecans, and artificial sweetener. Cut in butter or margarine until mixture is crumbly. Press into a 9 inch pie pan. 3. Bake in preheated oven for 7 minutes. Remove and cool. 4. In a medium-size mixing bowl, combine cream cheese and peanut butter. Beat until fluffy, and then fold in whipped topping. Pour mixture into cooled crust. Chill 2 to 3 hours before serving. RATE THIS RECIPE","null","null","");arrFiles[335]=new Array("http://www.lowcarbguy.com/user/Crab Muffins 16 - 20.htm","Crab Muffins 16 - 20","JR Thompson Normal JR Thompson 3 111 2003-12-03T03:55:00Z 2003-12-27T22:52:00Z 2003-12-27T22:53:00Z 1 113 650 BoyzToyz 5 1 762 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:       Total Carbohydrates: 19 per serving Servings:   9 Crab Muffin Prep Time: 35 min 1(6 oz) can crab meat, drained 5 oz sharp processed cheese spread 1/4 cup butter, softened 2 tablespoons mayonnaise 1 pinch garlic salt 2 tablespoons chopped fresh parsley 6 English muffins, split in half 1. Preheat oven to 400 degrees F. 2. In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley. Mix well, and spread on English muffins. Cut the muffins into quarters and arrange them on a cookie sheet. 3. Bake at 400 degrees F (200 degrees C) for 15 minutes. Broil the muffins for the last minute to get them toasted.   RATE THIS RECIPE","null","null","");arrFiles[336]=new Array("http://www.lowcarbguy.com/user/Pork Taco 11 - 15.htm","Pork Taco 11 - 15","JR Thompson Normal JR Thompson 3 59 2003-12-03T03:55:00Z 2003-12-27T17:51:00Z 2003-12-27T17:51:00Z 1 115 657 BoyzToyz 5 1 771 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:       Total Carbohydrates: 15 per serving Servings:   8 Pork Taco Prep Time: 35 min 1 pound ground pork 3 red potatoes salt and pepper to taste 8 taco shells 1 cup iceberg lettuce, shredded 1 cup chopped fresh tomato 1/4 cup sour cream 1. Place ground pork into a large skillet. Lightly brown, but don \'t completely cook. Shred the potatoes like hash browns. Add shredded potatoes to pork; mix together and add just enough water to cover the bottom of the skillet. Cover skillet and let simmer until potatoes are soft, 15 to 20 minutes. Season with salt and pepper to taste. 2. Spoon pork mixture into shells and garnish with lettuce, tomatoes, sour cream and any other toppings desired.   RATE THIS RECIPE","null","null","");arrFiles[337]=new Array("http://www.lowcarbguy.com/user/Breakfast Pizza 11 - 15.htm","Breakfast Pizza 11 - 15","JR Thompson Normal JR Thompson 2 80 2003-12-03T03:55:00Z 2003-12-27T18:12:00Z 2003-12-27T18:12:00Z 1 162 930 BoyzToyz 7 2 1090 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:      Tammy Christie Total Carbohydrates: 16 per serving Servings:   8 Breakfast Pizza Prep Time: 45 min 1 pound ground breakfast sausage 1 (8 ounce) package refrigerated crescent rolls 1 cup frozen hash brown potatoes, thawed 1 cup shredded Cheddar cheese 5 eggs 1/4 cup milk 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/4 cup grated Parmesan cheese 1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F. 2. Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese. 3.   Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese. Bake in preheated oven until eggs are set, about 25 to 30 minutes. RATE THIS RECIPE","null","null","");arrFiles[338]=new Array("http://www.lowcarbguy.com/user/Island Chicken 16 - 20.htm","Island Chicken 16 - 20","JR Thompson Normal JR Thompson 2 266 2003-12-27T19:23:00Z 2003-12-27T19:23:00Z 1 153 874 BoyzToyz 7 2 1025 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates:   16 per serving Servings:    5 Island Chicken Prep Time:    1 hour   1/2 cup orange juice 1/3 cup soy sauce 1 teaspoon ground ginger 1/2 teaspoon onion powder 1 teaspoon orange zest 3 pounds boneless skinless chicken breasts, cut into strips 1/2 cup all-purpose flour 3 tablespoons vegetable oil 1. FOR MARINADE: In a zipper style bag, combine the orange juice, soy sauce, ginger, onion powder and orange peel. Mix well. 2. Add the chicken pieces to the marinade and refrigerate overnight, or for at least 8 hours. 3. Preheat oven to 350 degrees F. Remove the chicken from the marinade. (Do not discard the marinade). Coat the chicken with flour. In a large skillet, heat the oil and brown the chicken over medium high heat. Transfer to a 9x13 inch baking dish. Pour remaining marinade over chicken. Cover and bake in the preheated oven for 30 minutes. Remove cover and bake for 15 minutes more. Let cool and serve. RATE THIS RECIPE","null","null","");arrFiles[339]=new Array("http://www.lowcarbguy.com/user/Baked Salmon 16 - 20.htm","Baked Salmon 16 - 20 ","JR Thompson Normal JR Thompson 2 23 2003-12-28T00:05:00Z 2003-12-28T00:05:00Z 1 127 727 BoyzToyz 6 1 853 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   15 per serving Servings:   2   Baked Salmon Prep Time: 35 Min 2 (4 ounce) fillets salmon 1 small yellow squash, chopped 1 small zucchini, chopped 2 roman tomato, thinly sliced 1 carrot, sliced 1 cup sliced mushrooms 2 tablespoons Creole-style hot pepper marinade 2 slices lemon 1. Preheat oven to 350 degrees F. 2. Place salmon fillets in a piece of foil large enough create a sealed packet, and layer with squash, zucchini, tomato, carrot and mushrooms. Drizzle with Creole-style hot pepper marinade, and top each fillet with a lemon slice. 3. Seal foil tightly around salmon and vegetables. Place packet on a medium baking sheet. Bake 25 minutes in the preheated oven, or until vegetables are tender and fish is easily flaked with a fork.   RATE THIS RECIPE","null","null","");arrFiles[340]=new Array("http://www.lowcarbguy.com/user/Breakfast Wellington 16 - 20.htm","Breakfast Wellington 16 - 20","JR Thompson Normal JR Thompson 2 98 2003-12-03T03:55:00Z 2003-12-27T22:40:00Z 2003-12-27T22:40:00Z 1 147 841 BoyzToyz 7 1 987 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:       Total Carbohydrates: 17 per serving Servings:   12 Breakfast Wellington Prep Time: 40 min 1 pound ground sausage 1 (10 ounce) package chopped frozen broccoli, thawed 1/2 cup sour cream 1 cup shredded Cheddar cheese 2 (8 ounce) cans refrigerated crescent roll dough 1 egg white 1. Preheat oven to 325 degrees F.   Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. 2. Place thawed broccoli in a small saucepan, cover and cook over medium-low heat until tender, about 5 minutes. 3. In a large bowl, mix together sausage, broccoli, sour cream and cheese. 4. Place 1 package of crescent rolls flattened on a 9x13 inch baking dish. Cover with broccoli mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal. Brush top with egg white. 5. Bake in preheated oven at 325°F. until golden brown, about 20 minutes. RATE THIS RECIPE","null","null","");arrFiles[341]=new Array("http://www.lowcarbguy.com/user/Steamed Sausage 16 - 20.htm","Steamed Sausage 16 - 20","JR Thompson Normal JR Thompson 2 143 2003-12-03T03:55:00Z 2003-12-27T23:25:00Z 2003-12-27T23:25:00Z 1 138 789 BoyzToyz 6 1 926 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Karen   Total Carbohydrates: 19 per serving Servings:   12 Steamed Sausage Prep Time: 60 min 2 1/2 pounds smoked sausage 2 pounds ham hocks 1 rutabaga, peeled and diced 6 turnips, peeled and diced 6 carrots, peeled and diced 2 onions, cut into large chunks 1 large head cabbage, quartered 1 teaspoon salt, or to taste 1/2 teaspoon ground black 1 quart water 1. Bring a large pot of water to a boil. Add sausage and ham hocks, and cook for 10 to 15 minutes. Drain, and set aside. 2. In a large pot, arrange rutabaga, turnips, carrots and onions. Quarter cabbage with core intact, and add to pot. Season with salt and pepper. Place sausage and ham hocks on top. Pour in water. Seal pot with aluminum foil, and then cover with a tight fitting lid. 3. Bring to a boil, reduce heat, and simmer for 30 minutes, or until vegetables are tender. RATE THIS RECIPE","null","null","");arrFiles[342]=new Array("http://www.lowcarbguy.com/user/Middle Eastern Chicken 16 - 20.htm","Middle Eastern Chicken 16 - 20","JR Thompson Normal JR Thompson 2 160 2003-12-03T03:55:00Z 2003-12-27T23:42:00Z 2003-12-27T23:42:00Z 1 128 736 BoyzToyz 6 1 863 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Karen   Total Carbohydrates: 19 per serving Servings:   2 Middle Eastern Chicken Prep Time: 30 min 2 tablespoons vegetable oil 2 skinless, boneless chicken breast halves - cut into cubes 1/2 cup sour cream 1/2 cup half-and-half cream 3 teaspoons ground cumin 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1 teaspoon ground white pepper 1 (14.5 ounce) can stewed tomatoes 1. In a large skillet over medium heat, warm oil and cook chicken for 5 to 10 minutes or until no longer pink. 2. Turn heat to low. Add sour cream, half and half, cumin, nutmeg, allspice, and ground white pepper to skillet; simmer for about 5 minutes or until sauce is smooth. Do not allow mixture to boil. 3 Stir stewed tomatoes into the mixture and simmer over low heat for 10 minutes; serve. RATE THIS RECIPE","null","null","");arrFiles[343]=new Array("http://www.lowcarbguy.com/user/Turkey Sausage 16 - 20.htm","Turkey Sausage 16 - 20 ","JR Thompson Normal JR Thompson 2 124 2003-12-28T01:46:00Z 2003-12-28T01:46:00Z 1 105 599 BoyzToyz 4 1 703 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   16 per serving Servings:   6   Turkey Sausage Prep Time: 1 Hour 20 Min 1 pound ground turkey sausage 4 eggs, lightly beaten 4 green onions, finely chopped 1 (16 oz) package frozen hash browns 1/2 cup milk 1 1/2 cups shredded Cheddar cheese 1. Place turkey sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. 2. Preheat oven to 350 degrees F. 3. In a large bowl, stir together eggs, green onions, hash browns, milk, cheddar cheese and cooked sausage. Pour mixture into a 9x13 inch baking pan. 4. Bake in preheated oven for 60 minutes. RATE THIS RECIPE","null","null","");arrFiles[344]=new Array("http://www.lowcarbguy.com/user/Roasted Eggplant and Mushrooms 16 - 20.htm","Roasted Eggplant and Mushrooms 16 - 20","JR Thompson Normal JR Thompson 2 10 2003-12-27T23:52:00Z 2003-12-27T23:52:00Z 1 132 756 BoyzToyz 6 1 887 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   16 per serving Servings:   2   Roasted Eggplant and Mushrooms Prep Time: 55 Min 1 medium eggplant, peeled and cubed 2 small zucchini, cubed 1/2 small yellow onion, chopped 1 (8 ounce) package mushrooms, sliced 1 1/2 tablespoons tomato paste 1/2 cup water 1 clove garlic, minced 1/2 teaspoon dried basil   1. Preheat oven to 450 degrees F. 2. Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well. 3. Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.   RATE THIS RECIPE","null","null","");arrFiles[345]=new Array("http://www.lowcarbguy.com/user/Chicken a la King 16 - 20.htm","Chicken a la King 16 - 20","JR Thompson Normal JR Thompson 2 31 2003-12-28T00:13:00Z 2003-12-28T00:13:00Z 1 88 508 BoyzToyz 4 1 595 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   16 per serving Servings:   2   Chicken a la King Prep Time: 20 Min 3 tablespoons chopped onion 2 tablespoons all-purpose flour 1 teaspoon salt 1 cup milk 1/2 pound cooked, cubed chicken meat 1 hard-boiled egg, sliced 1 1/3 cups cooked spinach 3 tablespoons chopped onions 1. Place onion in a medium saucepan over low heat and sprinkle with flour and salt. Stir together and add milk. Bring to a boil and cook until thickened. 2. Mix in chicken, egg and spinach. Heat through and serve. RATE THIS RECIPE","null","null","");arrFiles[346]=new Array("http://www.lowcarbguy.com/user/Ham Puffs 16 - 20.htm","Ham Puffs 16 - 20","JR Thompson Normal JR Thompson 2 154 2003-12-28T02:16:00Z 2003-12-28T02:16:00Z 1 157 900 BoyzToyz 7 2 1055 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   16 per serving Servings:   6   Ham Puffs Prep Time:   1 Hour 1 1/2 cups chopped cooked ham 8 ounces shredded Cheddar cheese 1 small green bell pepper, chopped 1 small onion, finely chopped 1 1/4 cups milk 1/2 cup crushed buttery round crackers 2 egg yolks 2 egg whites 1 (1 ounce) packet mushroom sauce mix 1. Preheat the oven to 325 degrees F (165 degrees C). Grease six (6 ounce) ramekins. 2. In a medium bowl, toss together the ham, Cheddar cheese, bell pepper, and onion. Stir in the milk, cracker crumbs, and egg yolks. In a separate bowl, whip egg whites with an electric mixer until stiff. Fold into the ham and cheese mixture. Spoon the mixture into the prepared ramekins. Place the ramekins on a baking sheet. 3. Bake for 40 to 50 minutes in the preheated oven, until puffed and golden. Prepare the mushroom sauce according to package directions. 4. When the puffs are done, turn them out onto serving plates, and top with mushroom sauce. RATE THIS RECIPE","null","null","");arrFiles[347]=new Array("http://www.lowcarbguy.com/user/Peaches and Cottage Cheese 16 - 20.htm","Peaches and Cottage Cheese 16 - 20","JR Thompson Normal JR Thompson 2 138 2003-12-28T02:00:00Z 2003-12-28T02:00:00Z 1 44 251 BoyzToyz 2 1 294 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   19 per serving Servings:   2   Peaches and Cottage Cheese Prep Time:   15 Min 1 cup of peaches sliced 2 cups of cottage cheese 1. Place 1/2 cup of peaches in with a bowl of cottage cheese. RATE THIS RECIPE","null","null","");arrFiles[348]=new Array("http://www.lowcarbguy.com/user/Tuna Deviled Eggs 5 or less.htm","Tuna Deviled Eggs 5 or less","JR Thompson Normal JR Thompson 2 273 2003-12-28T06:18:00Z 2003-12-28T06:18:00Z 1 95 548 BoyzToyz 4 1 642 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   2 per serving Servings:   6   Tuna Deviled Eggs Prep Time:   30 min 6 ounce can tuna, drained 1/2 cup mayonnaise 6 hard boiled eggs, peeled and sliced in half lengthwise 2 tablespoon onion, minced 2 tablespoon celery, minced 1/2 teaspoon mustard Salt 1/8 teaspoon pepper Pinch celery salt 1. Remove the yolks from the whites and mash them. Mix in remaining ingredients until smooth; fill egg whites with mixture. Dust with paprika. RATE THIS RECIPE         ","null","null","");arrFiles[349]=new Array("http://www.lowcarbguy.com/user/Veal Kebabs 5 or less.htm","Veal Kebabs 5 or less","Ben Normal JR Thompson 2 28 2003-12-29T04:36:00Z 2003-12-29T04:36:00Z 1 169 964 8 2 1131 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Barbara Pollack Total Carbohydrates: 4 per serving Servings:   4 Veal Kebabs Prep Time: 30 min 2 lb boneless veal loin -- 1kg coarsely chopped cut into 1 1/2 inch 12mm chunks 6 oz thick-sliced bacon -- 185gr cut into 1 1/2 inch pieces 1 med red bell pepper cut into 1-inch 25mm pieces 1/2 lrg onion cut into 1-inch 25mm pieces 1/4 cup olive oil 2 lemon wedges 1/2 tsp salt 1/2 tsp pepper 1.   Preheat grill or broiler. Thread veal, bacon, bell pepper, and onion onto 4 long metal skewers. 2.   Place oil in a small bowl. Squeeze the juice of lemon wedges into oil. Add lemon rinds; mix. Brush lemon oil over veal. 3.   Grill or broil kebabs, turning several times and brushing with lemon oil, until veal is cooked through, about 10 minutes . 4.   Sprinkle kebabs with salt and pepper. Serve immediately. Per Serving (excluding unknown items): 706 Calories; 50g Fat (64.7% calories from fat); 57g Protein; 4g Carbohydrate; 1g Dietary Fiber; 222mg Cholesterol; 1133mg Sodium. Exchanges: 0 Grain( Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat. RATE THIS RECIPE","null","null","");arrFiles[350]=new Array("http://www.lowcarbguy.com/user/Texas-Style Chili 5 or less.htm","Texas-Style Chili 5 or less","Ben Normal JR Thompson 2 25 2003-12-29T04:39:00Z 2003-12-29T04:39:00Z 1 130 744 6 1 873 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Barbara Pollack Total Carbohydrates: 4 per serving Servings:   8 Texas-Style Chili Prep Time: 75 min 2 lb ground beef -- 1kg 2 onions -- chopped 2 tbsp garlic -- minced 2 tbsp chili powder -- or to taste 2 tsp cumin water not/Starch -- optional 1.   Brown meat lightly. Optional: drain fat. Brown the onions in the fat from the meat, then add garlic. Return meat to pot. Add seasonings and water to cover (barely). Cook 1 hour, adding more water if necessary. Note:   If the gravy is not thick enough, add a little not/Starch or other thickener. Per Serving (excluding unknown items): 373 Calories; 31g Fat (74.2% calories from fat); 20g Protein; 4g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 98mg Sodium. Exchanges: 0 Grain( Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat. RATE THIS RECIPE","null","null","");arrFiles[351]=new Array("http://www.lowcarbguy.com/user/Meat Pandschab Style 5 or less.htm","Meat Pandschab Style 5 or less","Ben Normal JR Thompson 2 21 2003-12-29T04:41:00Z 2003-12-29T04:41:00Z 1 115 659 5 1 773 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 3 per serving Servings:   4 Meat Pandschab Style Prep Time: 30 mins. 2 lb round steak -- 1k 1 tbsp Curry Paste -- 6 oz. Coconut milk -- 285ml 1 tbsp diced onion 2 tbsp olive oil 1.   Prepare Cut steak into 1/4-inch 6mm strips, then in cubes. 2.   Fry the onion and the curry paste in a pan, until the onion is glassy. Add the meat and fry for about 10 minutes. Add the creamed coconut and cook for another 15 minutes. Per Serving (excluding unknown items): 613 Calories; 46g Fat (68.5% calories from fat); 45g Protein; 3g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 231mg Sodium. Exchanges: 0 Grain( Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat. RATE THIS RECIPE","null","null","");arrFiles[352]=new Array("http://www.lowcarbguy.com/user/Korma Sabzee 5 or less.htm","Korma Sabzee 5 or less","Ben Normal JR Thompson 2 21 2003-12-29T04:45:00Z 2003-12-29T04:45:00Z 1 267 1522 12 3 1786 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 5 per serving Servings:   4 Korma Sabzee Prep Time: 150 mins.   1 1/2 lb lean stewing beef or lamb -- or lamb 1/2 cup oil 1 lrg onion; finely chopped 2 clove garlic 1 1/2 cups water salt freshly ground black pepper 1/4 tsp hot chili pepper   3 cups spinach -- chopped 1 tsp cumin 2 tbsp coriander leaves -- chopped   1. Cut meat into 3/4 inch cubes. 2. Heat oil in a heavy pan, add onion and fry gently until transparent. Increase heat, add garlic and meat cubes and fry, stirring often, until juices evaporate and meat begins to brown. 3. Add water, salt and pepper to taste, chili pepper, and cumin. Bring to a slow simmer and reduce heat. Cover pan and simmer gently for 1-1 1/2 hours until meat is tender. Time depends on cut of meat used. 4. Add spinach and coriander and cook for further 10-15 minutes. 5. Mound chalau [see note 2] on a platter and spoon some of the sauce on top. Serve remainder in a separate bowl. Note 1: 1/4 c. yellow split peas (daul nakhud) can be substituted for the spinach. This dish is then called Korma and the split peas are added at step 3. Note 2: To make 6-8 servings of Chalau, start with 3 cups of basmati or other good quality long grain rice. Heat 1/4 cup oil in a cooking pot, add the rice, and stir for 5 minutes. Add required water, bring to a boil, reduce heat to low and cook covered +/- 30 minutes. To cook this authentically, put a cloth over the rim of the pan before putting on the lid. Per Serving (excluding unknown items): 692 Calories; 60g Fat (78.4% calories from fat); 32g Protein; 5g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 120mg Sodium. Exchanges: 0 Grain( Starch); 4 1/2 Lean Meat; 1 Vegetable; 9 Fat. RATE THIS RECIPE","null","null","");arrFiles[353]=new Array("http://www.lowcarbguy.com/user/Cheesy Chili Bake 5 or less.htm","Cheesy Chili Bake 5 or less","Ben Normal JR Thompson 2 14 2003-12-29T04:48:00Z 2003-12-29T04:48:00Z 1 136 780 6 1 915 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Sugar free Quick & Easy Total Carbohydrates: 3 per serving Servings:   6 Cheesy Chili Bake Prep Time: 60 mins.     2 lb extra lean ground beef -- 1kg 1/2 cup chopped onion 1 tsp chili powder salt and pepper -- to taste 1 cup mushrooms -- chopped 1/4 cup green chili peppers -- chopped 3 cups shredded cheddar cheese 1.   Brown ground beef with onions and mushrooms in a little butter. Drain. Add in chili powder, salt, pepper, red sauce, and green chili peppers. Let simmer about fifteen minutes. 2.   Put in a casserole dish, sprinkle with cheese on top, and bake at 400°F. until cheese melts. Per Serving (excluding unknown items): 593 Calories; 45g Fat (68.5% calories from fat); 43g Protein; 3g Carbohydrate; 1g Dietary Fiber; 164mg Cholesterol; 456mg Sodium. Exchanges: 0 Grain( Starch); 6 Lean Meat; 1/2 Vegetable; 5 Fat. RATE THIS RECIPE","null","null","");arrFiles[354]=new Array("http://www.lowcarbguy.com/user/Beef Stroganoff 5 or less.htm","Beef Stroganoff 5 or less","Ben Normal JR Thompson 2 10 2003-12-29T04:50:00Z 2003-12-29T04:50:00Z 1 153 875 7 2 1026 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Elizabeth Powell Total Carbohydrates: 3 per serving Servings:   6 Beef Stroganoff Prep Time: 45 mins. 1 1/2 lb beef tenderloin -- cut in thin strips 2 tbsp soy flour 2 tbsp butter 2 tbsp olive oil 1 1/2 cups beef bouillon 1/4 cup sour cream 2 tbsp tomato paste 1/2 tsp paprika salt to taste 1.   Dredge beef in flour.   In a heavy skillet, melt butter with oil and brown the beef (about 5 minutes). Slowly add bouillon to beef, stirring well. Bring to a boil. Combine sour cream, tomato paste, paprika, and salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently and never allowing mixture to boil. Per Serving (excluding unknown items): 433 Calories; 37g Fat (77.4% calories from fat); 22g Protein; 3g Carbohydrate; trace Dietary Fiber; 95mg Cholesterol; 482mg Sodium. Exchanges: 0 Grain( Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat. RATE THIS RECIPE","null","null","");arrFiles[355]=new Array("http://www.lowcarbguy.com/user/Beef Stew 5 or less.htm","Beef Stew 5 or less","Ben Normal JR Thompson 2 7 2003-12-29T04:53:00Z 2003-12-29T04:53:00Z 1 130 744 6 1 873 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 2 per serving Servings:   6 Beef Stew Prep Time: 500 mins. 2 lb beef stew meat -- 1kg 3 tbsp olive oil 1 stalk celery -- diced 1 tbsp diced parsley 1 cl minced garlic 1 bay leaf 4 cups beef stock 3 scallions diced 1.   Brown meat in hot olive oil. Put meat in a slow cooker. Pour stock into pan and boil with the garlic, celery and scallions for 2 mins. 2.   Pour stock and veggies into the slow cooker. 3.   Add herbs, cover and cook on low heat [do not boil] for 4-8 hours depending on your cooker. 4.   REMOVE BAY LEAF before serving. Per Serving (excluding unknown items): 335 Calories; 20g Fat (56.7% calories from fat); 33g Protein; 2g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 1512mg Sodium. Exchanges: 4 1/2 Lean Meat ; 0 Vegetable; 1 1/2 Fat. RATE THIS RECIPE","null","null","");arrFiles[356]=new Array("http://www.lowcarbguy.com/user/Beef Burgundy 5 or less.htm","Beef Burgundy 5 or less","Ben Normal JR Thompson 2 4 2003-12-29T04:56:00Z 2003-12-29T04:56:00Z 1 164 941 7 2 1103 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 3 per serving Servings:   6 Beef Burgundy Prep Time: 60 Min 2 slices bacon -- chopped 2 lb sirloin steak -- cut into 1 \" cubes 1/4 cup soy flour 1 tsp salt 1/2 tsp seasoned salt 1/4 tsp marjoram 1/4 tsp thyme 1/4 tsp pepper 1 cl garlic -- minced 1 beef bouillon cubes -- crushed 1 cup Burgundy 4 oz fresh mushrooms – sliced   In large skillet or slow-cooking pot with browning unit, cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon fat.   Combine steak, bacon drippings, cooked bacon, seasonings, bouillon, and Burgundy in slow-cooking pot. Cover and cook on low for 6 to 8 hours or until meat is tender. To thicken sauce, if desired, add cornstarch (dissolved in 2 tbs. cold water) Per Serving (excluding unknown items): 370 Calories; 23g Fat (60.2% calories from fat); 30g Protein; 3g Carbohydrate; 1g Dietary Fiber; 97mg Cholesterol; 686mg Sodium. Exchanges: 0 Grain( Starch); 4 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates. RATE THIS RECIPE","null","null","");arrFiles[357]=new Array("http://www.lowcarbguy.com/user/Beef & Vegetable Kabobs 5 or less.htm","Beef & Vegetable Kabobs 5 or less","Ben Normal JR Thompson 2 28 2003-12-29T04:58:00Z 2003-12-29T04:58:00Z 1 208 1188 9 2 1394 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Barbara Pollack Total Carbohydrates: 3 per serving Servings:   2 Beef & Vegetable Kabobs Prep Time: 20 mins. 3 tbsp vegetable oil 2 tbsp soy sauce 1 tbsp red wine vinegar 1 tsp California Style Garlic Powder 3/4 tsp hot sauce 1 lb boneless sirloin steak -- 454g cut into 1.5-inch 37mm cubes Assorted vegetables 1.   Combine oil, soy sauce, vinegar, and seasoning in 1-c glass measure.   Beat with fork until well combined. 2.   Pour into self-closing plastic bag or shallow glass or stainless steel dish.   Add meat and toss to coat. 3.   Cover if using dish and refrigerate at least 2 hours, turning meat occasionally. 4.   Preheat grill.   Remove meat from marinade and discard marinade.   Spear meat and vegetables onto metal skewers and grill 10 to 15 minutes, turning frequently. Tip: Since meat and vegetables do not take exactly the same amount of time to cook, you can control cooking time for different ingredients by separating the ingredients and putting them on separate skewers. For example, onions will take longer to cook than tomatoes. Per Serving (excluding unknown items): 766 Calories; 64g Fat (76.0% calories from fat); 43g Protein; 3g Carbohydrate; trace Dietary Fiber; 152mg Cholesterol; 1203mg Sodium. Exchanges: 0 Grain( Starch); 6 Lean Meat; 1/2 Vegetable; 9 Fat; 0 Other Carbohydrates. RATE THIS RECIPE","null","null","");arrFiles[358]=new Array("http://www.lowcarbguy.com/user/Baked Lamb Chops 5 or less.htm","Baked Lamb Chops 5 or less","Ben Normal JR Thompson 2 12 2003-12-29T05:01:00Z 2003-12-29T05:01:00Z 1 136 781 6 1 916 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 5 per serving Servings:   2 Baked Lamb Chops Prep Time: 60 Min 1 cl garlic -- peeled 2 tbsp oil 4 lrg lamb loin chops 1/2 cup sour cream 1 tbsp vinegar 1 tbsp Worcestershire sauce salt pepper paprika Heat garlic in oil in large skillet; brown chops on both sides in this flavorsome fat. Remove chops to shallow baking dish. Pour off fat from skillet. Stir sour cream, vinegar, and Worcestershire into drippings left in skillet: add seasonings to taste. (If cream is very tick, stir in a little hot water to thin it a bit.) Pour over chops. Bake, uncovered, in moderate oven 350°F-180°C about 40 minutes, or until very tender. Per Serving (excluding unknown items): 844 Calories; 76g Fat (81.7% calories from fat); 33g Protein; 5g Carbohydrate; trace Dietary Fiber; 166mg Cholesterol; 211mg Sodium.   RATE THIS RECIPE","null","null","");arrFiles[359]=new Array("http://www.lowcarbguy.com/user/Wild Wedges 11 - 15.htm","Wild Wedges 11 - 15","Ben Normal JR Thompson 2 132 2003-12-31T05:29:00Z 2003-12-31T05:29:00Z 1 154 883 7 2 1035 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Diabetic Cooking Magazine Total Carbohydrates:   14 per serving Servings:   4 Wild Wedges Prep Time:   30 Min 2 (8-in.) fat-free flour tortillas Nonstick cooking spray 1/3 c. shredded reduced-fat Cheddar cheese 1/3 c. chopped cooked chicken or turkey 1 green onion, thinly sliced (about 1/4 c.) 2 tbls mild thick & chunky salsa 1. Heat large nonstick skillet until hot. Spray one side f one flour tortilla, place sprayed side down in skillet. Top with remaining ingredients. Place remaining tortilla over mixture; spray with cooking spray. 2. Cook 2 to 3 minutes per side or until golden brown and cheese is melted. Cut into 8 triangles. VARIATION: For bean quesadillas, omit the chicken and spread 1/3 c. canned fat free refried beans over one of the tortillas. (Nutritional Analysis will change) One 2-triangle serving equals: 76 calories…2 gm fat ( 1gm saturated)…8 gm carbohydrate…14 mg cholesterol…7 gm protein…4 gm fiber…282 mg sodium   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[360]=new Array("http://www.lowcarbguy.com/user/Avocado Salad with Tomato Dressing 6 - 10.htm","Avocado Salad with Tomato Dressing 6 - 10","Ben Normal JR Thompson 2 17 2003-12-30T03:20:00Z 2003-12-30T03:20:00Z 1 155 890 7 2 1043 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Mealsforyou.com Total Carbohydrates: 10 per serving Servings:   2 Avocado Salad with Tomato Dressing Prep Time: 35 Min 2 Tbs. sun dried tomatoes 1 clove garlic 1/8 tsp. salt optional 1-1/2 Tbs. balsamic or red wine vinegar 2 Tbs. olive oil 1 Tbs. water 1/2 tsp. basil, or 1 Tbs. fresh, minced 1 ripe firm avocado, halved, pitted, peeled and sliced 2 tsp. lemon juice 1/4 lb. mozzarella cheese, cut into 1 inch cubes 4 cups alfalfa sprouts or lettuce, finely chopped 2/3 cup seasoned croutons 2 Tbs. grated Parmesan cheese 1. Drain tomatoes (if oil packed) and mince. 2. Combine garlic and salt in a mortar and mash to a paste. Combine garlic paste with tomatoes, vinegar, oil, water and basil in a jar with a tight fitting lid. Shake vigorously until emulsified. 3. Combine avocado, lemon juice and cheese in a mixing bowl. Add enough dressing to coat well. Toss and serve on a bed of sprouts. Sprinkle with croutons and Parmesan cheese. RATE THIS RECIPE","null","null","");arrFiles[361]=new Array("http://www.lowcarbguy.com/user/Parmesan-Fried Zucchini 6 - 10.htm","Parmesan-Fried Zucchini 6 - 10","Ben Normal JR Thompson 2 22 2003-12-30T03:25:00Z 2003-12-30T03:25:00Z 1 93 534 4 1 626 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   ChandaTTU Total Carbohydrates:   9 per serving Servings:   1 Parmesan-Fried Zucchini Prep Time: 35 Min 1 zucchini -- freshly ground 1 egg parmesan cheese - grated Oil to fry 1.   Heat oil in small skillet. 2. Stir egg briskly with fork in a small bowl. 3. Pour grated parmesan cheese onto small plate. 4. Slice zucchini and dip slices into egg, covering both sides. Lay zucchini slices in parmesan cheese and cover both sides. Fry zucchini slices in oil until golden brown and crispy.   Remove and place on paper towel to drain oil. RATE THIS RECIPE","null","null","");arrFiles[362]=new Array("http://www.lowcarbguy.com/user/Barbequed Burgers 5 or less.htm","Barbequed Burgers 5 or less","Ben Normal JR Thompson 2 34 2003-12-30T03:37:00Z 2003-12-30T03:37:00Z 1 105 604 5 1 708 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Marge Total Carbohydrates:   4 per serving Servings:   4 Barbequed Burgers Prep Time: 60 Min 1 pound lean ground beef 1 1/2 tablespoons ketchup 1 tablespoon prepared mustard 1 tablespoon Worcestershire sauce 1 tablespoon distilled white vinegar 1 small onion, grated 1/2 small green bell pepper, finely chopped 1. Preheat an outdoor grill for medium-high heat and lightly oil grate. 2. In a large bowl, combine ground beef, ketchup, mustard, Worcestershire sauce, vinegar, grated onion and bell pepper. Mix well and shape into patties. 3. Place burgers on grill and cook for 3 to 4 minutes per side, or until done .. RATE THIS RECIPE","null","null","");arrFiles[363]=new Array("http://www.lowcarbguy.com/user/Creamed Ground Beef 6 - 10.htm","Creamed Ground Beef 6 - 10","Ben Normal JR Thompson 2 29 2003-12-30T03:32:00Z 2003-12-30T03:32:00Z 1 99 565 4 1 663 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Suzanne Total Carbohydrates:   9 per serving Servings:   6 - 8 Creamed Ground Beef Prep Time: 30 Min 1 pound ground beef 1/4 cup all-purpose flour 1 cube beef bouillon 3/4 teaspoon salt 1 pinch ground black pepper 2 1/4 cups milk 1/4 teaspoon Worcestershire sauce 1. Brown beef in a large skillet over medium high heat. 2.Stir in flour, bouillon, salt and pepper. Sauté all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. RATE THIS RECIPE","null","null","");arrFiles[364]=new Array("http://www.lowcarbguy.com/user/Ground Pork Omelet  5 or less.htm","Ground Pork Omelet 5 or less","Ben Normal JR Thompson 3 48 2003-12-30T03:50:00Z 2003-12-30T03:51:00Z 1 74 428 3 1 501 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   BK Total Carbohydrates:   2 per serving Servings:   2 Ground Pork Omelet Prep Time:   15 Min 2 tablespoons vegetable oil 3 eggs 2 1/2 tablespoons fish sauce 1 pinch pepper 6 ounces ground pork 1.   Heat oil in a wok or skillet over medium heat. In a medium bowl, whisk together eggs, fish sauce, pepper and ground pork. 2.   When oil is hot, pour in egg mixture. Fry until fully cooked, and golden on both sides. RATE THIS RECIPE","null","null","");arrFiles[365]=new Array("http://www.lowcarbguy.com/user/Portuguese Style Beef 5 or less.htm","Portuguese Style Beef 5 or less","Ben Normal JR Thompson 2 40 2003-12-30T03:43:00Z 2003-12-30T03:43:00Z 1 132 754 6 1 885 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Darlene Camara Total Carbohydrates:   4 per serving Servings:   6 Portuguese Style Beef Prep Time:   30 Min 3/4 cup red wine 1/4 cup water 10 cloves garlic, chopped 1 tablespoon Chile paste 1/2 teaspoon white pepper 1/2 teaspoon salt 6 (4 ounce) beef tenderloin steaks 1/3 cup vegetable oil 1.   In a medium bowl, combine red wine, water, garlic, Chile paste, white pepper and salt. Add beef, and turn to coat evenly. 2.   In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef. 3.   Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes. RATE THIS RECIPE","null","null","");arrFiles[366]=new Array("http://www.lowcarbguy.com/user/Herbed Fish Fillets 5 or less.htm","Herbed Fish Fillets 5 or less","Ben Normal JR Thompson 2 63 2003-12-30T06:20:00Z 2003-12-30T06:20:00Z 1 132 756 6 1 887 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Light & Easy Diabetes Cuisine Total Carbohydrates:   3 per serving Servings:   4 Herbed Fish Fillets Prep Time:   50 Min 3 shallots, chopped 1 pound sole or flounder fillets 1 1/2 teaspoons dried leaf basil, or 3 tablespoons chopped fresh basil 1/2 teaspoon rosemary, crushed 1/4 teaspoon pepper 1/4 cup vermouth 1/4 cup fresh lemon juice 1 to 2 tablespoons chopped parsley 1. Preheat oven to 350 degrees F. Coat an ovenproof casserole dish with non-stick cooking spray and sprinkle shallots over bottom. Rinse fish and pat dry. Sprinkle each fillet with herbs and pepper. Roll up each fillet starting with widest end. 2. Place in casserole dish side by side. Pour vermouth and lemon juice over fish and bake 25 minutes, until fish turns from translucent to opaque. Garnish with parsley. RATE THIS RECIPE","null","null","");arrFiles[367]=new Array("http://www.lowcarbguy.com/user/Ground Nut Stew 11 - 15.htm","Ground Nut Stew 11 - 15","Ben Normal JR Thompson 2 51 2003-12-30T03:54:00Z 2003-12-30T03:54:00Z 1 148 846 7 1 993 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Amanda Total Carbohydrates:   11 per serving Servings:   10 Ground Nut Stew Prep Time:   45 Min 2 cups peanut butter 1/2 (6 ounce) can tomato paste 2 (10 ounce) cans diced tomatoes with green Chile peppers 4 cups chicken broth 2 tablespoons vegetable oil 6 skinless, boneless chicken breast halves - cubed 1 onion, chopped 1/2 cup fresh mushrooms, sliced cayenne pepper to taste 1.   Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally. 2.   Heat oil in a medium skillet over medium heat. Sauté chicken and onions until chicken is no longer pink and juices run clear. 3.   Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper. RATE THIS RECIPE","null","null","");arrFiles[368]=new Array("http://www.lowcarbguy.com/user/Blackened Tuna 5 or less.htm","Blackened Tuna 5 or less","Ben Normal JR Thompson 2 53 2003-12-30T06:10:00Z 2003-12-30T06:10:00Z 1 87 502 4 1 588 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Deny e-mail Total Carbohydrates:   2 per serving Servings:   6 Blackened Tuna Prep Time:   20 Min 1-1/2 pounds fresh tuna steaks, 1 inch thick 2 tablespoons Cajun seasoning 2 tablespoons olive oil 2 tablespoons butter 1. Generously coat tuna with Cajun seasoning. 2. Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness. RATE THIS RECIPE","null","null","");arrFiles[369]=new Array("http://www.lowcarbguy.com/user/Chinese Steamed Fish w Vegetables 11- 15.htm","Chinese Steamed Fish w Vegetables 11 - 15","Ben Normal JR Thompson 2 58 2003-12-30T06:15:00Z 2003-12-30T06:15:00Z 1 156 893 7 2 1047 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Wanderer Total Carbohydrates:   14 per serving Servings:   4 Chinese Steamed Fish w/Vegetables Prep Time:   50 Min 1-1/3 pounds snapper fillets (cod, sea bass, tilapia, or scallops), about 3/4 inch thick 1/3 pound mushrooms sliced 4 green onions cut in 1-inch lengths 1/2 pound asparagus or green beans cut in 1-inch lengths 1 large carrot thinly sliced Sauce: 6 tablespoons orange juice 3 tablespoons rice vinegar 2 tablespoons low-salt soy sauce 1 tablespoon sesame oil 3/4 teaspoon grated fresh ginger 3/4 teaspoon grated fresh orange zest 1. Combine sauce ingredients and set aside for 30 minutes. 2. Rinse fish and pat dry. Arrange on steamer tray and set over pan with 2-3 inches boiling water; cover and steam 1-2 minutes. 3. Top with vegetables and steam until fish is opaque through center and vegetables are crisp-tender, 3-5 minutes longer. 4. Transfer vegetables and fish to individual plates and pour sauce over each portion. RATE THIS RECIPE","null","null","");arrFiles[370]=new Array("http://www.lowcarbguy.com/user/Cucumber Shrimp 5 or less.htm","Cucumber Shrimp 5 or less","Ben Normal JR Thompson 2 68 2003-12-30T07:05:00Z 2003-12-30T07:05:00Z 1 112 640 5 1 751 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Taste of Home Magazine- P.Kile , PA Total Carbohydrates:   2 per serving Servings:   32 Cucumber Shrimp Prep Time:   30 Min 1 can (8 oz.) unsweetened crushed pineapple, drained 1 can (4 oz.) tiny shrimp, rinsed and drained 1/4 c. reduced-fat mayonnaise 1 T. finely chopped green onion 2 tsp. Dijon mustard 1-1/2 tsp. minced fresh dill 1 medium cucumber (8-in.), cut into 1/4 inch slices Fresh dill sprigs, optional 1. In a bowl, combine first 6 ingredients. 2. Spoon onto cucumber slices. Garnish with dill sprigs if desired. One appetizer equals: 16 calories…1 gm fat (trace saturated)…7 mg cholesterol…29 mg sodium…2 gm carbohydrate…trace fiber…1 gm protein RATE THIS RECIPE","null","null","");arrFiles[371]=new Array("http://www.lowcarbguy.com/user/Apple Cinnamon Popcorn 11 - 15.htm","Apple Cinnamon Popcorn 11 - 15","Ben Normal JR Thompson 2 64 2003-12-30T07:01:00Z 2003-12-30T07:01:00Z 1 62 357 2 1 418 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates:   14 per serving Servings:   6 Apple Cinnamon Popcorn Prep Time:   30 Min 1 bag 94% fat-free butter or natural flavor microwave popcorn -- popped (12 cups) 1 cup Apple-Cinnamon Cheerios® 1/2 cup dried apple pieces 1 teaspoon ground cinnamon 1. Toss all ingredients in large bowl. Store loosely covered. RATE THIS RECIPE","null","null","");arrFiles[372]=new Array("http://www.lowcarbguy.com/user/Orange-Almond Snack Balls 11 - 15.htm","Orange-Almond Snack Balls 11 - 15","Ben Normal JR Thompson 2 78 2003-12-30T07:15:00Z 2003-12-30T07:15:00Z 1 131 753 6 1 883 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Dessert du Jour Total Carbohydrates:   14 per serving Servings:   24 Orange-Almond Snack Balls Prep Time:   60 Min 2 cups graham cracker crumbs 2/3 cup sifted powdered sugar 1/3 cup raisins 1/4 cup nonfat dry milk powder 1/4 cup chopped almonds -- toasted 1/2 cup orange juice 1/4 cup light corn syrup 3/4 teaspoon grated orange peel 2 tablespoons powdered sugar 1. Combine first 5 ingredients in a medium bowl; set aside. 2. Combine orange juice, corn syrup, and orange peel; stir into crumb mixture. Cover and chill 1 hour. 3. Shape mixture into 1-inch balls; roll in 2 tablespoons powdered sugar. Store in an airtight container. One ball equals: 72 Calories; 2g Fat (18.3% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 51mg Sodium. RATE THIS RECIPE","null","null","");arrFiles[373]=new Array("http://www.lowcarbguy.com/user/Garlic Beef Bruschetta 5 or less.htm","Garlic Beef Bruschetta 5 or less","Ben Normal JR Thompson 2 71 2003-12-30T07:08:00Z 2003-12-30T07:08:00Z 1 141 805 6 1 945 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Tuddles - at Chyrel’s Recipes from friends Total Carbohydrates:   4 per serving Servings:   32 Garlic Beef Bruschetta Prep Time:   30 Min 1 loaf French bread, cut into thirty 1/4- to 1/2-inch slices 2 tablespoons olive or vegetable oil 1/2 cup soft cream cheese with roasted garlic 8 ounces thinly sliced cooked deli roast beef 1/4 teaspoon coarsely ground pepper 4 roma (plum) tomatoes, thinly sliced 8 medium green onions, sliced (1/2 cup) 1. Heat oven to 375ºF. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes. 2. Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions. 1 Appetizer equals: Calories 55; Fat 3g (Saturated 1g); Cholesterol 10mg; Sodium 60mg; Carbohydrate 4g (Dietary Fiber 0g); Protein 3g RATE THIS RECIPE","null","null","");arrFiles[374]=new Array("http://www.lowcarbguy.com/user/Green Chile-Cottage Cheese Squares 5 or less.htm","Green Chile-Cottage Cheese Squares 5 or less","Ben Normal JR Thompson 2 75 2003-12-30T07:12:00Z 2003-12-30T07:12:00Z 1 136 779 6 1 914 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates:   1 per serving Servings:   36 Green Chile-Cottage Cheese Squares Prep Time:   40 Min 4 eggs -- beaten 1/4 cup all-purpose flour 1 tablespoon butter or margarine -- melted 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup cottage cheese -- cream-style 1 cup shredded cheddar cheese 1 cup shredded Monterey jack cheese 1 (4 oz) can diced green chilies -- drained Pimiento strips -- (optional ) Combine first 6 ingredients; mix until smooth. Stir in all cheese and chilies; pour into a greased 8-inch square baking dish. Bake at 350 degrees F. for 30 minutes. Let stand 10 minutes; cut into squares. Garnish with pimiento strips if desired. Per Serving: 44 Calories; 3g Fat (60.2% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 97mg Sodium. RATE THIS RECIPE","null","null","");arrFiles[375]=new Array("http://www.lowcarbguy.com/user/Pita Wedges with Banana Salsa 11 - 15.htm","Pita Wedges with Banana Salsa 11 - 15","Ben Normal JR Thompson 2 81 2003-12-30T07:18:00Z 2003-12-30T07:18:00Z 1 124 710 5 1 833 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     BH&G Quick Total Carbohydrates:   11 per serving Servings:   6 Pita Wedges with Banana Salsa Prep Time:   30 Min 1 large ripe banana, peeled and diced …OR…3/4 c. chopped fresh pineapple 1 medium nectarine, pitted and chopped (2/3 cup) 1/2 of large green pepper, chopped (1/2 cup) 2 T. snipped fresh cilantro…or…parsley 2 T. lime juice 1 tsp. brown sugar Toasted pita wedges from 3 small pita bread rounds 1. For Pita wedges….Cut each pita bread round in half horizontally, then stack and cut into 6 to 8 wedges. Place in a single layer on an ungreased baking sheet. Bake, uncovered, at 350º for 10-12 minutes or until crisp. 2. For Banana Salsa: In a medium bowl, combine all ingredients. Toss lightly to mix. Serve with toasted pita wedges. RATE THIS RECIPE","null","null","");arrFiles[376]=new Array("http://www.lowcarbguy.com/user/Snow Peas and Cream Cheese 5 or less.htm","Snow Peas and Cream Cheese 5 or less","Ben Normal JR Thompson 2 81 2003-12-30T16:49:00Z 2003-12-30T16:49:00Z 1 168 962 8 2 1128 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Total Carbohydrates:   2.5 per serving Servings:   8 Snow Peas and Cream Cheese Prep Time:   35 Min 24 snow peas, trimmed 1-1/4 tablespoons horseradish 3 drops Tabasco sauce 6 ounces low-fat cream cheese, room temp 3/4 cup sliced radishes salt and pepper 1. Blanch the snow peas in boiling water for 1 minute. Immediately dash them into cold water (use a few Ice cubes in the water). Slit open the inside if each pea (I call the” inside \" the slightly concave side). Set aside. 2. Puree the remaining ingredients in a food processor until very smooth. Spoon the radish cream into each of the snow peas (if you have an icing tube or pastry tube they will work well and give an even finish). 3. Arrange the filled peas on a platter already covered in red lettuce or radicchio leaves. Arrange them in a pattern (Fan, Spray, side by side or whatever). 3.   Filled Snow Peas equals: Calories 55 ... Total Fat 4g (Sat. 2.5g, Poly 0.2g, Mono 1.1g)...Cholesterol 13mg... Sodium 140mg ... Carbohydrate 2.2g ...Fiber 0.3g ...Protein 2.5g   RATE THIS RECIPE","null","null","");arrFiles[377]=new Array("http://www.lowcarbguy.com/user/Cheese Spinach Balls  5 or less.htm","Cheese Spinach Balls 5 or less","Ben Normal JR Thompson 2 89 2003-12-31T00:25:00Z 2003-12-31T00:25:00Z 1 141 808 6 1 948 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Total Carbohydrates:   2 per serving Servings:   100 Cheese Spinach Balls Prep Time:   35 Min 2 cups breadcrumbs (flavored 2 10-oz. packages frozen spinach 2 large onions (finely chopped) 1 teaspoon garlic powder 1/2 teaspoon nutmeg 1/2 cup mozzarella cheese (grated) 1/2 cup parmesan cheese (grated) Egg substitute equivalent to 6 eggs 3/4 cup stick margarine melted salt and black pepper 1. Defrost spinach, drain and squeeze dry. In a large bowl combine all the ingredients. Mix well. 2. Using teaspoons full, roll spinach into 1-inch round bite-size balls. Place on a cookie sheet coated with a non-stick cooking spray and bake for 20 minutes in a 350 degree oven. Serving Size 1 bite size ball equals: Calories 29...Total Fat 1g (Saturated Fat Trace)...Cholesterol 3mg...Sodium 47mg...Total Carbohydrate 1.7g...Fiber 0.1g... Protein 0.9g   RATE THIS RECIPE","null","null","");arrFiles[378]=new Array("http://www.lowcarbguy.com/user/Triple Cheesy Green Chile Squares  5 or less.htm","Triple Cheesy Green Chile Squares 5 or less","Ben Normal JR Thompson 2 84 2003-12-30T16:52:00Z 2003-12-30T16:52:00Z 1 139 794 6 1 932 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Azlinda Total Carbohydrates:   2 per serving Servings:   36 Triple Cheesy Green Chile Squares Prep Time:   35 Min 4 eggs, beaten 1/4 C. all-purpose flour 1 T. butter or margarine, melted 1/2 tsp. baking powder 1/4 tsp. salt 1/4 tsp. pepper 1 C. cream-style cottage cheese 1 C. shredded Cheddar cheese 1 C. shredded Monterey jack cheese 1 (4 oz.) can diced green chilies, drained Pimento strips (optional) 1. Combine first 6 ingredients; mix until smooth. Stir in all cheese and chilies; pour into a greased 8-inch square baking dish. Bake at 350ºF for 30 minutes. 2. Let stand 10 minutes; cut into squares. Garnish with pimento strips if desired. Per Serving: 44 Calories; 3g Fat (60.2% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 97mg Sodium ++++ Exchanges: 1/2 Lean Meat; 1/2 Fat   RATE THIS RECIPE","null","null","");arrFiles[379]=new Array("http://www.lowcarbguy.com/user/Buffalo Chicken Tenders  5 or less.htm","Buffalo Chicken Tenders 5 or less","Ben Normal JR Thompson 2 86 2003-12-31T00:19:00Z 2003-12-31T00:19:00Z 1 158 901 7 2 1057 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Heart Healthy Recipes 2002 Total Carbohydrates:   5 per serving Servings:   10 Buffalo Chicken Tenders Prep Time:   35 Min 3 T. Louisiana-style hot sauce 1/2 tsp. paprika 1/4 tsp. ground red pepper 1 lb. chicken tenders 1/2 c. blue cheese dressing 1/4 c. reduced-fat sour cream 2 T. crumbled blue cheese 1 medium red bell pepper, cut into 1/2-in slices 1. Preheat oven to 375-F. Combine the first 3 ingredients in a small bowl; brush on all surfaces of chicken. 2. Place chicken in a 11-in. x 7-in baking pan sprayed with nonstick cooking spray. Cover and marinate in refrigerator for 30 minutes. 3. Bake, uncovered, about 15 minutes or until chicken is no longer pink in center. 4. Combine next 3 ingredients in small serving bowl. Garnish as desired. Serve with chicken and bell pepper. One serving equals: 83 calories (27% from fat)...2 gm fat (1 gm saturated)...9 gm protein....5 gm carbohydrate....27 mg cholesterol....180 mg sodium....0 gm fiber   RATE THIS RECIPE","null","null","");arrFiles[380]=new Array("http://www.lowcarbguy.com/user/Italian Party Bites 6 - 10.htm","Italian Party Bites 6 - 10","Ben Normal JR Thompson 2 96 2003-12-31T00:32:00Z 2003-12-31T00:32:00Z 1 139 798 6 1 936 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    www.mccormick.com Total Carbohydrates:   9 per serving Servings:   25 Italian Party Bites Prep Time:   40 Min 1 (12 inch) Italian bread shell 1 tablespoon olive oil 1 teaspoon McCormick® Italian Seasoning 1 teaspoon McCormick® Minced Onions 1/2 teaspoon McCormick® Thyme Leaves 1/2 cup shredded mozzarella cheese 1 cup thinly sliced vegetables (such as red bell pepper, zucchini, mushrooms) 1 can (2.2 ounces) sliced black olives, drained 1/4 cup shredded Parmesan cheese 1. Preheat oven to 450°F. Place bread shell on baking sheet. In a bowl, toss together next 6 ingredients; spread mixture over bread shell. 2. Top with olives and Parmesan cheese. Bake for 8-10 minutes. Cut into 2-inch squares. One Serving Equals: Calories: 71 ...Fat: 3 g ... Cholesterol: 4 mg... Protein :3g ...Carbohydrates: 9 g...Sodium: 146 mg....Fiber: 0 g   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[381]=new Array("http://www.lowcarbguy.com/user/Horseradish Meatballs 6 - 10.htm","Horseradish Meatballs 6 - 10","Ben Normal JR Thompson 2 92 2003-12-31T00:28:00Z 2003-12-31T00:28:00Z 1 190 1088 9 2 1276 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Taste of Home magazine Total Carbohydrates:   10 per serving Servings:   36 Horseradish Meatballs Prep Time:   60 Min Egg substitute equivalent to 2 eggs 1 T. prepared horseradish 1/2 c. dry bread crumbs 1/4 c. chopped green onions 1/4 tsp. pepper 1-1/2 lbs lean ground beef 1/2 lb. ground turkey SAUCE: 1/2 c. water 1/2 c. ketchup 1/2 c. chili sauce 1 small onion, finely chopped 1/4 c. packed brown sugar 1/4 c. cider vinegar 1 T. prepared horseradish 1 T. Worcestershire sauce 1 garlic clove, minced 1 tsp. ground mustard 1/4 tsp. hot pepper sauce 1. In a large bowl, combine the first 6 ingredients. Crumble meat over mixture; mix well. Shape into 1-1/2 in. balls. 2. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350-F for 35-40 minutes or until no longer pink. 3. Meanwhile, in a large saucepan, combine sauce ingredients. Bring to a boil, stirring often. Reduce heat; simmer, uncovered, for 10 minutes. Add meat balls; stirring gently to coat. One 2-meatballs serving equals: 130 calories....5 gm fat (2 gm saturated)....24 mg cholesterol....388 mg sodium.... 10 gm carbohydrate.... trace fiber....11 gm protein Protein 0.9g   RATE THIS RECIPE","null","null","");arrFiles[382]=new Array("http://www.lowcarbguy.com/user/Shrimp Ceviche 5 or less.htm","Shrimp Ceviche 5 or less","Ben Normal JR Thompson 2 128 2003-12-31T05:25:00Z 2003-12-31T05:25:00Z 1 235 1345 11 3 1577 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Chef Steve Cooper Total Carbohydrates:   5 per serving Servings:   28 Shrimp Ceviche Prep Time:   50 Min 4 pounds shrimp, peeled and deveined, 16/20 size (frozen) 1/4 cup olive oil 2 medium white onions, finely chopped 2 cups chile sauce, or tomato catsup 1/2 cup fresh parsley, chopped 1/2 cup fresh cilantro, chopped 1 cup green olives, pimiento stuffed, chopped pickled jalapeno, or Serrano, chilies, chopped, to taste juice from can of pickled chiles 1/4 cup Worcestershire sauce 1 tablespoon dried oregano, Mexican 4 medium oranges, juiced 3 medium limes, juiced salt, to taste 1. Split the deveined shrimp in half lengthwise and set aside. Heat the oil in a large sauté pan over high heat and sauté the shrimp, in batches, until just cooked. Set aside to cool. 2. Place the remaining ingredients in a large bowl and mix well. Season to taste and stir in the shrimp. 3. Flavors and textures are at their peak within 3 hours of making this dish, so act accordingly. Serve with a wedge of lime and soda crackers. Note: Ceviche is traditionally made without cooking the shrimp. It is simply \'cooked \' in a lime juice marinade…… To do so, let shrimp sit in lime juice and a pinch of salt for 1/2 hour. Then discard marinade and make new dressing as above. Be sure pieces of shrimp are cut small. Seafood should be opaque. Per appetizer serving: 108 Calories (kcal); 4g Total Fat; (30% calories from fat); 14g Protein; 5g Carbohydrate; 99mg Cholesterol; 160mg Sodium   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[383]=new Array("http://www.lowcarbguy.com/user/Mexican Meatballs 5 or less.htm","Mexican Meatballs 5 or less","Ben Normal JR Thompson 2 101 2003-12-31T00:37:00Z 2003-12-31T00:37:00Z 1 220 1257 10 2 1475 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Sue L Total Carbohydrates:   2 per serving Servings:   36 Mexican Meatballs Prep Time:   40 Min 5 jalapeno peppers (or other preferred chilies) 1 lb lean ground beef 1 egg 1/2 cup dry breadcrumbs 1/4 cup milk 1/4 cup Monterey jack cheese, shredded 1 medium onion, chopped 1/4 teaspoon salt 1/2 teaspoon fresh ground black pepper salsa (your choice ) tortillas (flour or corn) (optional) increase carb count if added chopped fresh cilantro (optional) increase carb count if added queso fresco (optional) increase carb count if added 1. Stem chilies, and chop finely to ensure best distribution throughout meat; remove seeds if desired. In a mixing bowl, mix chilies, meat, egg, bread crumbs, milk, cheese, onions, salt and pepper. Shape mixture into meatballs, by the teaspoonful, about 1-inch. 2. Place them on an ungreased baking pan with a lipped side, and bake in a preheated 400 degree oven for 15-20 minutes or until cooked through. 3. Serve with salsa (as a dip), or with tortillas, cheese, chopped fresh cilantro, and salsa if desired (in a taco-like fashion). Increase carb count if added 1 meatball (Calculated w/o optional items) equals: Calories 38 (Calories from Fat 20)...Total Fat 2.2g (Saturated Fat 0.9g, Polyunsat. Fat 0.1g, Monounsat. Fat 0.9g)...Cholesterol 14mg...Sodium 21mg...Potassium 44mg...Carbohydrate 1.6g ... Dietary Fiber 0.2g...Protein 2.9g   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[384]=new Array("http://www.lowcarbguy.com/user/Oriental Chicken Wrapped Mushrooms 6 - 10.htm","Oriental Chicken Wrapped Mushrooms 6 - 10","Ben Normal JR Thompson 2 125 2003-12-31T01:01:00Z 2003-12-31T01:01:00Z 1 181 1035 8 2 1214 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    The Best Diabetes Cookbook Total Carbohydrates:   7 per serving Servings:   6 (3 per serving) Oriental Chicken Wrapped Mushrooms Prep Time:   40 Min 1 tablespoon rice wine vinegar 1 tablespoon vegetable oil 2 tablespoons Soya sauce 1 teaspoon crushed garlic 2 tablespoons finely chopped onion 1 teaspoon sesame oil 2 tablespoons water 2 tablespoons brown sugar 1/2 teaspoon sesame seeds (optional)   3/4 pound boneless, skinless chicken breast 18 medium mushroom caps 1. Preheat broiler. Spray baking sheet with non-stick pan spray. 2. In bowl, combine vinegar, oil, soya sauce, garlic, onion , sesame oil, water, sugar, and sesame seeds (if using); mix well. 3. Cut chicken into strips about 3 inches long and 1 inch wide to make 18 strips. Add to bowl and marinate for 20 minutes , stirring occasionally. 4. Wrap each chicken strip around mushroom; secure with toothpick. 5. Place on baking sheet. Broil for approximately 5 minutes or until chicken is no longer pink inside. Serve immediately. 3 appetizers equal: Calories: 130, Carbohydrate: 7 g, Fiber: 0 g, Protein: 15 g, Fat: 5 g, Sodium: 329 mg, Cholesterol: 36 mg   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[385]=new Array("http://www.lowcarbguy.com/user/Lemony Fish 5 or less.htm","Lemony Fish 5 or less","Ben Normal JR Thompson 2 216 2003-12-31T19:31:00Z 2003-12-31T19:31:00Z 1 121 695 5 1 815 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates:   1   per serving Servings:   4 Lemony Fish Prep Time:   35 Min 1 Pound Fish Fillets, (flounder, fluke, etc. or fish of your choice ) 1/4 Cup Chicken Broth 4 Lemon Slices (4 to 6) 20 Sprays Imitation Butter Spray (such as I Can \'t Believe Its Not Butter spray) 1/8 Teaspoon Pepper, or to taste 1 Tablespoon Dried Parsley 1. Preheat oven to 450 degrees. Arrange fish in a 9x13 \" baking dish. Top with remaining ingredients. 2. Bake fish, uncovered, for 10 minutes per inch of thickness, or until fish flakes easily with a fork. Per Serving (Not including Butter Spray) equals: 98 Calories; 1g Fat (8.3% calories from fat); 21g Protein; 1g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 111mg Sodium.   RATE THIS RECIPE","null","null","");arrFiles[386]=new Array("http://www.lowcarbguy.com/user/Turkey Tostadas 16 - 20.htm","Turkey Tostadas 16 - 20","Ben Normal JR Thompson 2 142 2003-12-31T05:39:00Z 2003-12-31T05:39:00Z 1 233 1331 11 3 1561 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    The New Family Cookbook for people with Diabetes Total Carbohydrates:   17 per serving Servings:   4 Turkey Tostadas Prep Time:   30 Min 1/2 pound lean ground turkey 1/2 cup coarsely chopped onion 1 clove garlic, minced 1/2 cup salsa or picante sauce 1/4 cup Homemade Chicken Broth...or...canned reduced-sodium chicken broth 1 teaspoon chili powder 1/2 teaspoon cumin seeds, or 1/4 teaspoon ground cumin Four 6-inch diameter flour tortillas 2 tablespoons coarsely chopped cilantro 1/4 cup (1 ounce) shredded reduced-fat Cheddar...or...reduced-fat Monterey Jack/Colby blend cheese 1/2 cup shredded lettuce 1/4 cup chopped tomato 1 chopped fresh jalapeno pepper (optional) 1. Sauté the turkey, onion, and garlic in a large non-stick skillet over medium heat until no longer pink. Drain and return to the skillet. 2. Add the salsa, broth, chili powder, and cumin. Simmer, uncovered, until most of the liquid has evaporated, about 10 to 12 minutes, stirring occasionally. 3. While the turkey mixture simmers, broil the tortillas about 4 to 5 inches from the heat source until crisp and golden brown, turning occasionally. 4. Stir the cilantro into the turkey mixture. Top each tortilla with 1/4 cup turkey mixture, 1 tablespoon cheese, 2 T. lettuce, and 1 T. chopped tomato. Sprinkle with jalapeno pepper, if desired. 1 tostada equals: Calories: 177, Fat: 4g, Cholesterol: 31mg, Sodium: 231, Carbohydrate: 17g, Dietary Fiber: 2g, Sugars: 3g, Protein: 17g   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[387]=new Array("http://www.lowcarbguy.com/user/California White Pizza 21 - 25.htm","California White Pizza 21 - 25","Ben Normal JR Thompson 2 145 2003-12-31T05:42:00Z 2003-12-31T05:42:00Z 1 135 773 6 1 907 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:          Total Carbohydrates:   25 per serving Servings:   8 California White Pizza Prep Time:   40 Min 9 Rhodes White Dinner Rolls or 6 Rhodes Texas Rolls, thawed and risen 1/4 cup garlic bread spread 1/4 cup Parmesan Cheese 1 cup canned artichoke hearts, chopped 3/4 cup grated mozzarella cheese 1/2 cup grated Havarti cheese 1/2 cup grated Provolone cheese 1. Roll each roll to a 3 \" circle. Place one in the center of a 12 \" pizza pan sprayed with non-stick cooking spray. Place remaining rolls in a circle around the center one. Bake at 400F 10 minutes. Spread with bread spread. 2. Sprinkle with Parmesan and artichokes. Cover with grated cheeses. Bake at 400F 10-15 minutes. Per serving: Calories 260, Fat 12g, Sodium 474 mg, Carbohydrate 25 g, Cholesterol 30 mg, Dietary Fiber 1g, Sugar 3g, Protein 15g   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[388]=new Array("http://www.lowcarbguy.com/user/Zucchini Crust Pizza 11 - 15.htm","Zucchini Crust Pizza 11 - 15","Ben Normal JR Thompson 2 166 2003-12-31T06:03:00Z 2003-12-31T06:03:00Z 1 164 941 7 2 1103 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Light & Tasty Magazine     Total Carbohydrates:   13 per serving Servings:   6 Zucchini Crust Pizza Prep Time:   45 Min 3 cups shredded zucchini 3/4 cup egg substitute 1/3 cup all-purpose flour 1/8 teaspoon salt 2 cups (8 oz.) shredded part-skim mozzarella cheese 2 small tomatoes, halved and thinly sliced 1/2 cup chopped onion 1/2 cup julienne cut green pepper 1 teaspoon dried oregano 1/2 teaspoon dried basil 3 tbsp. Shredded Parmesan cheese 1. In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well. Spread onto the bottom of a 12-inch pizza pan coated with nonstick cooking spray. 2. Bake at 450 degrees for 8 minutes. Reduce heat to 350 degrees. Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. 3. Bake for 15-20 minutes or until onion is tender and cheese is melted. Nutritional Analysis: One slice equals 190 Calories, 8 g. Fat, 24 mg. Cholesterol, 283 mg. Sodium, 13 g. Carbohydrate, 2 g. Fiber, 17 g. Protein.   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[389]=new Array("http://www.lowcarbguy.com/user/Individual Pizza 11 - 15.htm","Individual Pizza 11 - 15","Ben Normal JR Thompson 2 154 2003-12-31T05:51:00Z 2003-12-31T05:51:00Z 1 110 632 5 1 741 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:          Total Carbohydrates:   13 per serving Servings:   1 Individual Pizza Prep Time:   30 Min 1 (6-in.) whole-wheat tortilla 1 T. no-salt-added tomato sauce …OR…2 tsp. basil pesto sauce 1/4 tsp. dried oregano 2 T. shredded reduced-fat part-skim mozzarella cheese 1. Preheat oven to 500º. Spread tortilla to edges with tomato sauce or basil pesto sauce. Sprinkle with oregano. Top with cheese. Place on pizza pan or baking sheet and bake about 5 minutes or until tortilla is crisp and cheese is bubbly. One serving equals: 106 calories (from at 19%)…2 gm fat (1 gm saturated)…13 gm carbohydrate…8 mg cholesterol…9 gm fiber…7 gm protein….208 mg sodium   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[390]=new Array("http://www.lowcarbguy.com/user/Braised Pork Chops 5 or less.htm","Braised Pork Chops 5 or less","Ben Normal JR Thompson 2 173 2003-12-31T06:10:00Z 2003-12-31T06:10:00Z 1 158 901 7 2 1057 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Light & Tasty Magazine     Total Carbohydrates:   1 per serving Servings:   4 Braised Pork Chops Prep Time:   60 Min 1/2 teaspoon dried marjoram 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon pepper 4 bone-in pork loin chops (6 ounces each and 3/4 inch thick) 1 teaspoon olive or canola oil 1/2 cup water 2 teaspoons cornstarch 1/4 cup reduced-sodium chicken broth 1. Combine seasonings; sprinkle over pork chops. In a nonstick skillet, cook chops in oil until browned on both sides. Add water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove meat and keep warm. 2. Combine cornstarch and broth until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops. One serving (1 pork chop with 2 tablespoons gravy) equals: 180 calories, 9 g fat (3 g saturated fat), 67 mg cholesterol, 83 mg sodium, 1 g carbohydrate, trace fiber, 23 g protein.   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[391]=new Array("http://www.lowcarbguy.com/user/Black Pepper and Balsamic Pork Chops 6 - 10.htm","Black Pepper and Balsamic Pork Chops 6 - 10","Ben Normal JR Thompson 2 169 2003-12-31T06:06:00Z 2003-12-31T06:06:00Z 1 186 1064 8 2 1248 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Recipe du Jour     Total Carbohydrates:   7 per serving Servings:   4 Black Pepper and Balsamic Pork Chops Prep Time:   45 Min 4 boneless center-cut pork chops (about 1 pound to 1 1/4 pounds 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon olive oil 3 cloves garlic, thinly sliced 1 cup chopped onion 1/4 cup nonfat chicken broth 1/2 cup balsamic vinegar 1 teaspoon thyme 1. Sprinkle the chops with salt and pepper. Heat the oil in a large nonstick skillet over medium heat, add the chops and cook 4-5 minutes on each side, or until golden brown. Transfer to a plate. 2. Add the garlic and onion to the skillet and cook, stirring, 1 minute, add the broth, vinegar and thyme, and cook, stirring and scraping the bits up from the bottom of the pan, for 2 minutes, or until the liquid has thickened to the consistency of syrup. Return the chops to the skillet and turn them over once to completely coat them in the glaze. 3. To serve, drizzle any glaze remaining in the pan over the pork. For each serving 237 calories, 25 g. protein, 7 gr. carbohydrates, 1 g.fiber, 12 g. fat (4 g. saturated fat) 61 mg. cholesterol, 372 mg. sodium.   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[392]=new Array("http://www.lowcarbguy.com/user/Caramelized Pork Slices 11 - 15.htm","Caramelized Pork Slices 11 - 15","Ben Normal JR Thompson 2 182 2003-12-31T06:19:00Z 2003-12-31T06:19:00Z 1 130 746 6 1 875 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Total Carbohydrates:   11 per serving Servings:   4 Caramelized Pork Slices Prep Time:   40 Min 1 pound pork tenderloin, cut into 1/2-inch slices 2 garlic cloves, finely chopped 2 tablespoons packed brown sugar 1 tablespoon orange juice 1 tablespoon molasses 1/2 teaspoon salt 1/4 teaspoon pepper 1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is light brown and no longer pink in center. Drain if necessary. 2. Stir in remaining ingredients; cook until mixture thickens and coats pork. 1 Serving: Calories 185 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 70mg; Sodium 350mg; Potassium 510mg; Carbohydrate 11g (Dietary Fiber 0g); Protein 26g   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[393]=new Array("http://www.lowcarbguy.com/user/Cajun Pork Roast  5 or less.htm","Cajun Pork Roast 5 or less","Ben Normal JR Thompson 2 177 2003-12-31T06:14:00Z 2003-12-31T06:14:00Z 1 122 698 5 1 819 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Carol     Total Carbohydrates:   4 per serving Servings:   6 Cajun Pork Roast Prep Time:   70 Min 2 pounds boneless pork loin roast 3 tablespoons paprika 1/2 tablespoon red pepper (cayenne) 1 tablespoon garlic powder 2 teaspoons oregano 2 teaspoons thyme 1/8 teaspoon salt 1/2 teaspoon white pepper -- ground 1/2 teaspoon cumin 1/4 teaspoon nutmeg 1. Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350ºF oven for about an hour, until internal temperature is 155 - 160ºF. 2. Remove from oven, let rest 5 - 10 minutes before slicing. Per serving: 149 Calories; 6g Total Fat; (35% calories from fat); 20g Protein; 4g Carbohydrate; 47mg Cholesterol; 71mg Sodium   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[394]=new Array("http://www.lowcarbguy.com/user/Cranberry Pork Chops  6 - 10.htm","Cranberry Pork Chops 6 - 10","Ben Normal JR Thompson 2 188 2003-12-31T06:25:00Z 2003-12-31T06:25:00Z 1 167 956 7 2 1121 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Light Good Neighbor Recipes Total Carbohydrates:   8.5 per serving Servings:   4 Cranberry Pork Chops Prep Time:   40 Min 3/4 tsp. unsalted butter 3/4 tsp. oil 4 boneless pork loin chops, 1/2 inch thick 2/3 cup onion, chopped 3-1/2 Tbs. carrots, peeled and chopped 3/4 cup plus 1 Tbs. chicken stock 1 Tbs. plus 1 tsp. sugar 1 Tbs. plus 1 tsp. red wine vinegar 1/3 cup cranberries 1. Heat butter and oil in a heavy nonstick skillet over medium high heat. Brown chops 1 minute per side. Set aside. Sauté onions and carrots 5-7 minutes until brown and tender. Return chops to pan and add stock. Cover, reduce heat to low and simmer 10-12 minutes, until pork is cooked throughout. 2. Remove chops and keep warm. Add remaining ingredients. Cook 4-5 minutes until cranberries pop. Return chops to skillet and cook until pork is heated throughout. Serve sauce over chops. One 1-chop serving equals: Calories 170, Fat 6.1g, (33% calories from fat), Cholesterol 54mg, Protein 19.7g, Carbohydrates 8.3g, Fiber 0.9g, Sodium 218mg   RATE THIS RECIPE","null","null","");arrFiles[395]=new Array("http://www.lowcarbguy.com/user/Carne Con Chilies 6 - 10.htm","Carne Con Chilies 6 - 10","Ben Normal JR Thompson 2 185 2003-12-31T06:22:00Z 2003-12-31T06:22:00Z 1 215 1229 10 2 1442 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Total Carbohydrates:   8.5 per serving Servings:   4 Carne Con Chilies Prep Time:   40 Min 4 large boneless pork chops, fat trimmed and reserved 1/4 teaspoon ground black pepper, or to taste 1/2 teaspoon garlic powder, or to taste 1/2 teaspoon seasoning salt, or to taste 1 lime, cut into 4 wedges 10 tomatillos, husked and cut in half 1 tomato, quartered 2 jalapeno peppers, seeded and halved 3 dried red chile peppers, chopped 1 clove garlic 1/2 teaspoon salt, or to taste 1. Slice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces. 2. Heat a skillet over medium heat. Add fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes. 3. At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook until soft. Drain excess liquid, and transfer to a blender or food processor along with the garlic and salt. Blend until smooth. 4. Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavors. Taste, and adjust salt and pepper if necessary. One serving equals: Calories 195 ... Protein 11.8g ... Total Fat 13.2g ... Sodium 434mg .. Cholesterol 41mg ... Carbohydrates 8.4g ... Fiber 2.5g   RATE THIS RECIPE                                                                                                                            ","null","null","");arrFiles[396]=new Array("http://www.lowcarbguy.com/user/Herbed Pork Chops  5 or less.htm","Herbed Pork Chops 5 or less","Ben Normal JR Thompson 2 195 2003-12-31T06:32:00Z 2003-12-31T06:32:00Z 1 119 683 5 1 801 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Taste of Home Magazine Total Carbohydrates:   1   per serving Servings:   4 Herbed Pork Chops Prep Time:   30 Min 1/3 cup dried parsley flakes 1/4 cup dried marjoram 1/4 cup dried thyme 3 tbl rubbed sage 2 tbl garlic powder 2 tbl onion powder 1 tsp. salt 1 tsp. ground cinnamon 4 boneless pork Loin chops (1 lb.) 1 tbl canola oil 1. In a bowl, combine the first 8 ingredients. Rub 1/2 tsp. herb mixture over each side pork chops. 2. In a nonstick skillet, brown chops in oil for 4-5 minutes on each side or until a meat thermometer reaches 160º. 3. Store remaining rub in a covered container. One serving equals: 190 calories…9 gm fat (2 gm saturated)…62 mg cholesterol…0 carbohydrate…0 fiber…25 gm protein.   RATE THIS RECIPE","null","null","");arrFiles[397]=new Array("http://www.lowcarbguy.com/user/Fruit-Stuffed Pork Roast  6 - 10.htm","Fruit-Stuffed Pork Roast 6 - 10","Ben Normal JR Thompson 2 191 2003-12-31T06:28:00Z 2003-12-31T06:28:00Z 1 216 1237 10 2 1451 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:      Total Carbohydrates:   10 per serving Servings:   12 Fruit-Stuffed Pork Roast Prep Time:   3 Hour 40 Min 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 15 dried apricot halves (about 3 ounces) 9 pitted prunes (about 3 ounces) 4 pounds pork boneless top loin roast (double) 3/4 teaspoon salt 1/4 teaspoon pepper 1-1/4 cups apple cider or juice 1 tablespoon cornstarch 1 tablespoon cold water 1. Sprinkle cinnamon and cloves over apricots and prunes; toss to coat. 2. Stuff fruit lengthwise between the 2 pieces of pork roast in ribbon about 2 inches wide (work from both ends of roast). Sprinkle with salt and pepper. 3. Heat oven to 325F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat or fruit mixture. Roast uncovered until thermometer registers 170F, about 3 hours. 4. After 1-1/2 hours, brush occasionally with 1/4 cup of the apple cider. 5. Remove pork and rack from pan; keep pork warm. Pour remaining cider into roasting pan; stir to loosen brown particles. Mix cornstarch and water; stir into cider mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with pork. Per Serving: 293 Calories; 14g Fat (46.4% calories from fat); 28g Protein; 10g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 194mg Sodium.   RATE THIS RECIPE","null","null","");arrFiles[398]=new Array("http://www.lowcarbguy.com/user/Five-Spice Salmon  5 or less.htm","Five-Spice Salmon 5 or less","Ben Normal JR Thompson 2 219 2003-12-31T19:34:00Z 2003-12-31T19:34:00Z 1 127 729 6 1 855 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Good Housekeeping Total Carbohydrates:   1   per serving Servings:   4 Five-Spice Salmon Prep Time:   35 Min 2 teaspoons Chinese five-spice powder 1 teaspoon all-purpose flour 1/8 teaspoon salt 1/4 teaspoon cracked black pepper 4 salmon fillets (about 4 ounces each), skin removed 2 teaspoons light corn-oil spread 1. On waxed paper, mix Chinese five-spice powder, flour and pepper. Coat salmon fillets with spice mixture. 2. In nonstick 10-inch skillet over medium heat, heat corn-oil spread. Add salmon; cook 8 to 10 minutes until fish flakes easily when tested with a fork, turning fillets once halfway through cooking time. Each serving: About 175 calories, 22 g protein, 1 g carbohydrate, 8 g total fat (1 g saturated), 61 mg cholesterol, 115 mg sodium.   RATE THIS RECIPE","null","null","");arrFiles[399]=new Array("http://www.lowcarbguy.com/user/Paprika Pork Chops  21 - 25.htm","Paprika Pork Chops 21 - 25","Ben Normal JR Thompson 2 198 2003-12-31T06:35:00Z 2003-12-31T06:35:00Z 1 152 872 7 2 1022 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    Diabetic Newsletter Total Carbohydrates:   22   per serving Servings:   4 Paprika Pork Chops Prep Time:   35 Min 4 pork loin chops, about 1/2 inch thick 1 teaspoon vegetable oil 2 medium-size onions, sliced 1-1/4 cups canned Italian plum tomatoes, with liquid 2 teaspoons hot or sweet Hungarian paprika 1 garlic clove, minced 1 teaspoon caraway seeds 4 small new potatoes, thinly sliced 1 small green bell pepper, cut in 1-inch pieces 1. Trim any fat from pork chops. In a large non-stick skillet, heat oil and brown chops about 5 minutes on each side. Remove and keep warm. 2. In same skillet, sauté onions about 3 minutes. Add tomatoes and liquid, paprika, garlic and caraway seeds. Bring to a boil, reduce heat, cover and simmer 10 minutes. 3. Add potatoes, bell pepper and pork chops; cook 20 minutes. Per Serving: (1 pork chop): Calories: 313, Cholesterol: 77 mg, Carbohydrate: 22 g, Protein: 26 g, Sodium: 315 mg, Fat: 14 g   RATE THIS RECIPE","null","null","");arrFiles[400]=new Array("http://www.lowcarbguy.com/user/Baked Salmon w Cucumber Dill Sauce  11 -  15.htm","Baked Salmon w Cucumber Dill Sauce 11 - 15","Ben Normal JR Thompson 2 212 2003-12-31T19:26:00Z 2003-12-31T19:26:00Z 1 143 818 6 1 960 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:    www.NutrActive.com Total Carbohydrates:   13   per serving Servings:   4 Baked Salmon w/Cucumber Dill Sauce Prep Time:   35 Min 4 4-oz. Salmon fillets Juice of one Lemon 2 Tbsp Water Sauce: 1 c Non-fat sour cream 2 tsp Dried dill or... 2 Tbsp Fresh dill 1/2 c Diced cucumbers 1/4 c Minced green onion 1. Preheat oven to 350 \'F. Rinse salmon fillets under cold running water and place them in a large baking pan. Sprinkle the lemon juice and water over the salmon and place in the center of the over. Bake until done - when the fish turns opaque and flakes easily with a fork - about 20 minutes. 2. Meanwhile, mix ingredients for sauce in small bowl. Serve fish fillets hot with the sauce on the side. Per serving (1 fillet): Calories 237; Carbohydrate 13 gm; Total fat 7 gm (Saturated fat 1 gm); Cholesterol 62 mg; Sodium 101 mg; Protein 26 gm; Fiber 0 gm   RATE THIS RECIPE","null","null","");arrFiles[401]=new Array("http://www.lowcarbguy.com/user/Mock Crab Cakes  11 - 15.htm","Mock Crab Cakes 11 - 15","Ben Normal JR Thompson 2 228 2003-12-31T19:43:00Z 2003-12-31T19:43:00Z 1 146 833 6 1 978 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates:   11   per serving Servings:   8 Mock Crab Cakes Prep Time:   35 Min 2 cups zucchini -- grated 2 large eggs -- lightly beaten 1 cup fine dry breadcrumbs 3 green onions -- chopped 2 teaspoons Old Bay Seafood seasoning 1 teaspoon mayonnaise Vegetable oil Tartar sauce -- (optional) 1. Drain grated zucchini well, pressing between layers of paper towels. 2. Combine zucchini and next 5 ingredients in a large bowl. Divide mixture into 8 portions, shaping each into a patty. (Mixture will be soft.) 3. Pour oil to a depth of 1/2 inch into a large heavy skillet. Fry patties in hot oil over medium-high heat 2 minutes on each side. Drain on paper towels; serve with tartar sauce, if desired. Per Serving (calculated w/o tartar sauce): 80 Calories; 2g Fat (26.5% calories from fat); 4g Protein; 11g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 152mg Sodium   RATE THIS RECIPE","null","null","");arrFiles[402]=new Array("http://www.lowcarbguy.com/user/Indian Shrimp  6 - 10.htm","Indian Shrimp 6 - 10","Ben Normal JR Thompson 2 223 2003-12-31T19:38:00Z 2003-12-31T19:38:00Z 1 155 888 7 2 1041 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Light and Easy Diabetes Cuisine Total Carbohydrates:   10   per serving Servings:   6 Indian Shrimp Prep Time:   35 Min 1 pound large shrimp 1 tablespoon virgin olive oil 1 medium-size onion, chopped 2 garlic cloves, minced 4 cups canned Italian plum tomatoes, drained well 2 tablespoons fresh lemon juice 1/2 teaspoon ground coriander 1/4 teaspoon ground ginger 1/8 teaspoon red (cayenne) pepper 1/4 teaspoon ground cumin Parsley sprigs 1. Peel and devein shrimp, Rinse and let dry on paper towels. In a large non-stick skillet, heat olive oil. Add onion and garlic and sauté until softened, about 3 minutes. 2. Chop tomatoes and add to skillet with lemon juice and spices. Bring to a boil; reduce heat and simmer, covered, 15 minutes, stirring once to blend. Stir in shrimp and cook 3 to 5 minutes, until pink. Garnish with parsley. 1/6 of recipe equals: Calories: 140, Cholesterol: 116 mg, Carbohydrate: 10 g, Protein: 17 g, Sodium: 374 mg, Fat: 4 g   RATE THIS RECIPE","null","null","");arrFiles[403]=new Array("http://www.lowcarbguy.com/user/Sautéed Sea Scallops  5 or less.htm","Sautéed Sea Scallops 5 or less","Ben Normal JR Thompson 2 239 2004-01-01T01:10:00Z 2004-01-01T01:10:00Z 1 114 653 5 1 766 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Light and Easy Diabetes Cuisine Total Carbohydrates:   3   per serving Servings:   4 Sautéed Sea Scallops Prep Time:   35 Min 1 pound sea scallops, sliced horizontally 6 mushrooms, sliced 1/2 green bell pepper, diced 1 medium-size tomato, chopped 1/4 cup dry white wine 2 green onions, chopped 1 teaspoon dried dill weed Rinse scallops and pat dry. Place mushrooms, bell pepper, tomato and wine in a large non-stick skillet and cook about 5 minutes, until vegetables are tender. Add onions, scallops and dill weed. Cook about 5 minutes, until scallops are opaque. Per Serving: Calories: 120, Cholesterol: 45 mg, Carbohydrate: 3 g, Protein: 21 g, Sodium: 233 mg, Fat: 1 g   RATE THIS RECIPE","null","null","");arrFiles[404]=new Array("http://www.lowcarbguy.com/user/Oyster Fritters  11 - 15.htm","Oyster Fritters 11 - 15","Ben Normal JR Thompson 2 231 2003-12-31T19:46:00Z 2003-12-31T19:46:00Z 1 110 632 5 1 741 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates:   12   per serving Servings:   20 (2 per serving) Oyster Fritters Prep Time:   35 Min 1 cup pancake mix 1 teaspoon baking powder 1 pint oysters -- undrained 1 egg 2 tablespoons finely chopped onion Salt and pepper 1/4 cup vegetable oil 1. Combine first 5 ingredients, mixing well; add salt and pepper to taste. 2. Drop mixture by tablespoonfuls into hot oil. Fry until brown on one side; turn and fry until done. Drain well on paper towels. Serve fritters hot. Per 2 fritter Serving equals: 138 Calories; 8g Fat (50.8% calories from fat); 5g Protein; 12g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 317mg Sodium.   RATE THIS RECIPE","null","null","");arrFiles[405]=new Array("http://www.lowcarbguy.com/user/Salmon & Grapefruit Sauce  6 - 10.htm","Salmon & Grapefruit Sauce 6 - 10","Ben Normal JR Thompson 2 233 2004-01-01T01:04:00Z 2004-01-01T01:04:00Z 1 144 826 6 1 969 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   The New Family Cookbook for People with Diabetes Total Carbohydrates:   8   per serving Servings:   4 Salmon & Grapefruit Sauce Prep Time:   35 Min 1/2 cup minced shallots or finely chopped sweet onion 2 teaspoons olive oil 1 large salmon fillet (1 pound), cut into 4 pieces 3/4 cup fresh grapefruit juice, preferably pink or ruby red 1. Sauté the shallots in the oil in a non-stick skillet until tender, about 4 minutes. Add the salmon and grapefruit juice. 2. Cover and simmer over low heat until the salmon is opaque , about 6 to 8 minutes. Transfer the salmon to warm serving plates. 3. Increase the heat and simmer the juices about 2 minutes until reduced to 1/2 cup; pour over the salmon. One serving (About 3-1/2 ounces salmon plus 2 tbsp sauce) equals: Calories: 242, Fat: 12g, Cholesterol: 70mg, Sodium: 56mg, Carbohydrate: 8g, Dietary Fiber: 1g, Sugars: 4g, Protein: 25g   RATE THIS RECIPE","null","null","");arrFiles[406]=new Array("http://www.lowcarbguy.com/user/Hamburger Beef Jerky 5 or less.htm","Hamburger Beef Jerky 5 or less","Ben Normal JR Thompson 2 86 2004-01-03T07:13:00Z 2004-01-03T07:13:00Z 1 279 1594 13 3 1870 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Becki Child Total Carbohydrates:   <1 per serving Servings:   1” x   6” strip Hamburger Beef Jerky Prep Time:   4 to 12 Hours   For 1 pound of hamburger : (the leaner the better, but regular works too) 1 tsp Morton’s Tenderquick Curing Salt 1 1/2 tsp garlic powder 1 1/2 tsp coarse ground pepper 1/2 to 3/4 tsp liquid smoke (depending on taste desired) For 5 pounds of hamburger : 5 tsp Morton’s Tenderquick Curing Salt 7 1/2 tsp garlic powder 7 1/2 tsp coarse ground pepper 3 tsp liquid smoke   1. Combine all ingredients in large bowl.   KNEAD VERY WELL .   Thorough mixing of salt and spices is very important, or you may end up with a soapy taste! (It’s better if you let it sit for awhile or overnight.) Then grab a handful of mixture, make into a pattie and roll out between two sheets of waxed paper (or one long one folded in half) until about 1/8” thick.   Score with a pizza cutter (But not all the way through). Put on dehydrator trays (or oven - see below), peeling off the waxed paper and dry at 145°, if your dehydrator has a thermostat.   It can take any where from 4 hrs - 12 hrs depending on the humidity, thickness of meat and temperature dried at.   After dried, you can break strips along the pizza cutter scored lines.   Store in Ziploc type bags. Option:   Use 1 package of dry Teriyaki seasoning to 1lb - 2 lbs of hamburger, depending on taste.   Use in place of the garlic and pepper.   Adding seasonings that are dry work better than adding wet seasonings when using hamburger. Option:   You can dry in your oven either on warm or at 160°.   You can place the jerky on cookie sheets, or on the racks with a cookie sheet below to catch any drippings.   You will probably have to “mop up” the grease with a paper towel occasionally, depending on how much fat your meat has. RATE THIS RECIPE","null","null","");arrFiles[407]=new Array("http://www.lowcarbguy.com/user/Vitello Contadina 5 or less.htm","Vitello Contadina 5 or less","Ben Normal JR Thompson 2 117 2004-01-04T07:21:00Z 2004-01-04T07:21:00Z 1 361 2062 17 4 2419 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Master Chefs Total Carbohydrates: 5 per serving Servings:   6 Vitello Contadina Prep/Cook Time:   60 mins 3 1/2 lbs Veal -- 1.75k top round, trimmed -- ( in one piece ) 2 sprigs Rosemary -- or 3/4 tsp dried 1/2 lb Pancetta -- 250g (Italian bacon) 2 tbsp chopped parsley 2 Bay leaves Nutmeg, grated Pepper, coarsely ground 1 oz Mushrooms -- Porcini, dried -- soaked in hot water for -- 30 minutes, reserve the -- soaking liquid 3/8 cup unsalted butter 3 cl garlic -- crushed Salt 1/2 cup dry white wine 1/2 cup Vermouth 1/3 cup ground almonds 1.   Make a deep incision down the center of the veal, being careful not to cut all the way through; gently open it out flat as you would a book. Trim off and reserve any irregular pieces of meat along the edges, leaving a neat, compact shape. 2.   Place rosemary along the center of the meat. Top the meat with half of the pancetta, overlapping the slices. Sprinkle with parsley and top with remaining pancetta, bay leaves, nutmeg and pepper. 3.   Drain the porcini mushrooms, reserving and straining the liquid. Rinse the porcini in cool water, drain again, chop coarsely and place on the top of the meat. 4.   Top with any reserved meat trimmings. Close up meat compactly and tie with kitchen twine, going once around lengthwise and several times around crosswise. Pat dry. 5.   Melt the butter in a deep casserole over medium heat. Add garlic and cook until golden, about 6 minutes, then discard the garlic. Add the stuffed roast, season with salt, and cook until lightly golden on all sides, 15 to 20 minutes. 6.   Add wine and vermouth, basting the meat. Cover the casserole, lower heat to medium low and cook, turning and basting occasionally, for 15 minutes. Stir in the almonds and 1/2 cup of reserved mushroom-soaking liquid. Cook, turning and basting occasionally, until tender, about 15 to 20 minutes longer. Transfer the meat to carving board and let it stand for 10 minutes or longer. 7.   Boil the sauce until lightly reduced. Cut the roast into 1/2-inch 12mm -thick slices; if necessary, reheat the slices in the casserole. Spoon sauce over and serve. Per Serving (excluding unknown items): 652 Calories; 36g Fat (54.3% calories from fat); 64g Protein; 5g Carbohydrate; 1g Dietary Fiber; 275mg Cholesterol; 1248mg Sodium. Exchanges: 0 Grain( Starch); 9 Lean Meat; 0 Vegetable; 3 Fat. RATE THIS RECIPE","null","null","");arrFiles[408]=new Array("http://www.lowcarbguy.com/user/Keep it Simple Rib Roast 5 or less.htm","Keep it Simple Rib Roast 5 or less","Ben Normal JR Thompson 2 98 2004-01-04T07:24:00Z 2004-01-04T07:24:00Z 1 235 1340 11 3 1572 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: DBauer Total Carbohydrates: 1 per serving Servings:   6 Keep it Simple Rib Roast Prep/Cook Time:   24 hours 30 mins. 1/2 cup Dijon mustard 2 tbsp brown Sugar Twin 3 tsp fresh thyme -- chopped & divided 4 lb boneless prime rib beef roast -- 2kg 1/4 cup dry white wine 1/2 cup water 1.   Mix mustard, Brown Sugar Twin and 2 teaspoons of the thyme in a small bowl. Place the beef in a large heavy roasting pan. Coat beef with mustard mixture. Cover; let stand 1 1/2 hours at room temperature or in the refrigerator overnight. 2.   Preheat oven to 375°F-190°C. Scrape the marinade off the beef; reserve marinade. Roast beef 1 hour. Brush reserved marinade over beef. Roast until thermometer inserted into the center of the beef registers 120°F- 60°C (about 10 minutes longer). Transfer beef to cutting board. Tent with foil to keep warm. 3.   Pour pan juices into a 1-cup glass measuring cup. Spoon fat off the top of the pan juices. Return juices to the pan. Place pan atop stove burners on medium high heat. Add wine and water. Boil until juices are reduced to about 1/2 cup, scraping up any browned bits. Stir in remaining 1 teaspoon thyme. 4.   Cut beef into 1/2-inch 12mm thick slices. Sprinkle with salt and pepper and serve with reduced pan juices. Per Serving (excluding unknown items): 22 Calories; 1g Fat (45.2% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 252mg Sodium. Exchanges: 0 Grain( Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. RATE THIS RECIPE","null","null","");arrFiles[409]=new Array("http://www.lowcarbguy.com/user/Grilled Beef 5 or less.htm","Grilled Beef 5 or less","Ben Normal JR Thompson 2 93 2004-01-04T07:27:00Z 2004-01-04T07:27:00Z 1 126 721 6 1 846 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 1 per serving Servings:   6 Grilled Beef Prep Time: 120 mins. 2 1/2 lbs beef roast -- 2.25k 1/2 cup olive oil 2 tbsp lemon juice 1 garlic clove -- crushed 1.   Salt and pepper beef. Combine oil, lemon juice and garlic. Rub mixture over beef. Let sit at room temperature for 1 hour. 2.   Over a grill, char steak over an extremely hot fire 2 to 3 minutes per side. 3.   Remove to a roasting pan with a rack in bottom. Bake in a preheated 375-degree oven 50 minutes for medium rare. Slice thin on diagonal. Per Serving (excluding unknown items): 555 Calories; 47g Fat (77.8% calories from fat); 30g Protein; 1g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 95mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat . RATE THIS RECIPE","null","null","");arrFiles[410]=new Array("http://www.lowcarbguy.com/user/Garlic Mustard Beef 5 or less.htm","Garlic Mustard Beef 5 or less","Ben Normal JR Thompson 2 92 2004-01-04T07:30:00Z 2004-01-04T07:30:00Z 1 212 1214 10 2 1424 10.2625 75 MicrosoftInternetExplorer4 Source: Total Carbohydrates: 2 per serving Servings:   8 Garlic Mustard Beef Prep Time: 45 mins. 60 g butter -- 2oz 1 sm onion -- finely chopped 2 cl garlic -- crushed Coarsely ground pepper 1 piece beef fillet -- (750 g ) 1 1/2lb 1 tbsp white wine 2 tbsp chopped parsley 3 tbsp pork rinds -- crushed 1/2 cup grated Cheese 2 tsp mustard -- seed type 1.   Preheat oven to 375°F-190°C. 2.   Melt half the butter in large frying pan. Fry onion and garlic over medium heat for 4 minutes until softened. Spoon into a bowl, set aside. 3.   Cut a pocket along the center of the beef fillet, approximately 3cm deep. Season with pepper. Melt remaining butter in pan, brown beef on all sides. Pour in wine, cook 1 minute to deglaze pan. Remove beef onto a sheet of foil. 3.   Mix remaining ingredients into onion mixture. Fill the beef pocket with stuffing. Wrap up in foil loosely. Place on a tray and bake in preheated oven for 30-35 minutes for medium doneness or as desired. 4.   Stand for 10 minutes then cut into 8 slices. Serve with butter–tossed cooked potatoes, yellow squash and tossed mixed greens. Per Serving (excluding unknown items): 195 Calories; 17g Fat (77.4% calories from fat); 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 227mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. RATE THIS RECIPE","null","null","");arrFiles[411]=new Array("http://www.lowcarbguy.com/user/Chili-Beer Brisket of Beef 5 or less.htm","Chili-Beer Brisket of Beef 5 or less","Ben Normal JR Thompson 2 88 2004-01-04T07:31:00Z 2004-01-04T07:31:00Z 1 144 823 6 1 966 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 5 per serving Servings:   8 Chili-Beer Brisket of Beef Prep Time: 10 mins. 2 1/2 lb beef brisket -- 1.25kg 1/2 cup onions -- chopped 1 tsp salt 1 tsp black pepper 1/4 tsp garlic powder 12 oz chili sauce 12 oz beer 1.   Place beef brisket, fat side down, in crock-pot. 2.   Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. 3.   Crock-pot on low for 3 hours. Pour beer over brisket. Increase temperature to moderate and continue cooking for 30 minutes. 4.   Place brisket on large serving platter. Slice brisket. 5.   Garnish with sliced tomatoes and parsley. Per Serving (excluding unknown items): 473 Calories; 38g Fat (74.3% calories from fat); 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 370mg Sodium. Exchanges: 0 Grain( Starch); 3 1/2 Lean Meat; 0 Vegetable; 5 Fat; 0 Other Carbohydrates. RATE THIS RECIPE","null","null","");arrFiles[412]=new Array("http://www.lowcarbguy.com/user/Brisket 5 or less.htm","Brisket 5 or less","Ben Normal JR Thompson 2 86 2004-01-04T07:34:00Z 2004-01-04T07:34:00Z 1 134 769 6 1 902 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Possum Kingdom Lake Cookbook Total Carbohydrates: 1 per serving Servings:   8 Brisket Prep Time: 15 mins. 7 lb Beef Brisket -- 3.5kg Garlic Salt Onion Salt Celery Salt 1/2 Bottle Liquid Barbecue Smoke® 1/2 Bottle Worcestershire Sauce Salt And Pepper 1.   Line baking pan with enough foil to cover and seal brisket. 2.   Put fat side down and sprinkle generously with garlic, onion, and celery salts. 3.   Add liquid smoke, cover with foil and refrigerate overnight. 4.   Next morning add Worcestershire sauce, salt and pepper. 5.   Bake in foil at 275°F-140°C for 5 to 6 hours. Per Serving (excluding unknown items): 1242 Calories; 106g Fat (77.8% calories from fat); 67g Protein; trace Carbohydrate; trace Dietary Fiber; 290mg Cholesterol; 286mg Sodium. Exchanges: 9 1/2 Lean Meat; 14 1/2 Fat; 0 Other Carbohydrates. RATE THIS RECIPE","null","null","");arrFiles[413]=new Array("http://www.lowcarbguy.com/user/Louisiana Roast Beef  5 or less.htm","Louisiana Roast Beef 5 or less","Ben Normal JR Thompson 2 100 2004-01-04T07:35:00Z 2004-01-04T07:35:00Z 1 209 1192 9 2 1399 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Paul Prudhomme \'s Louisiana Kitchen Total Carbohydrates: 2 per serving Servings:   6 Louisiana Roast Beef Prep/Cook Time:   180 mins 1/4 cup onions -- chopped 1/4 cup celery -- chopped 1/4 cup bell peppers -- chopped 2 tbsp unsalted butter 1 tsp salt 1 tsp white pepper 3/4 tsp black pepper 3/4 tsp minced garlic 1/2 tsp dry mustard 1/2 tsp cayenne 4 lbs sirloin tip roast, trimmed -- 2kg 1.   In a small bowl combine: onions, celery, bell peppers, butter and seasonings, mix well. 2.   Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 \" -12mm from the bottom; do not cut all the way through. 3.   Fill the pockets to their depths with the vegetable mixture, reserving about 1 tbsp of the vegetables to rub over the top of the roast. Bake uncovered at 300°F-150°C until a meat thermometer reads about 160°F- 80°C for medium doneness, about 3 hours. 4.   For rarer roast, cook until thermometer reads 140°F- 70°C. Serve immediately topped with some of the pan drippings if you like. Per Serving (excluding unknown items): 436 Calories; 17g Fat (37.0% calories from fat); 64g Protein; 2g Carbohydrate; 1g Dietary Fiber; 192mg Cholesterol; 548mg Sodium. Exchanges: 0 Grain( Starch); 9 Lean Meat; 0 Vegetable; 1 Fat. RATE THIS RECIPE","null","null","");arrFiles[414]=new Array("http://www.lowcarbguy.com/user/Rib Roast with Bourbon Marinade  5 or less.htm","Rib Roast w/ Bourbon Marinade 5 or less","Ben Normal JR Thompson 2 106 2004-01-04T07:39:00Z 2004-01-04T07:39:00Z 1 174 992 8 2 1164 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 3 per serving Servings:   8 Rib Roast w/ Bourbon Marinade Prep/Cook Time:   24 hours 40 mins 3 1/2 pounds Chuck roast -- 1.75kg 1/3 cup Bourbon -- or brandy or you can use strong beef broth 1/3 cup Soy sauce 2 tablespoons Brown sugar twin -- packed 2 tablespoons Vinegar 2 tablespoons Vegetable oil 1/2 teaspoon Pepper 1 small Onion -- chopped 1 Garlic clove -- finely chopped 1.   Pierce beef with fork several times on both sides. 2.   Mix remaining ingredients in shallow glass dish. 3.   Place beef in dish; turn to coat with marinade. 4.   Cover and refrigerate at least 24 hours, turning beef occasionally. 5.   Remove beef from marinade, reserving marinade. 6.   Cover and grill beef 4-5 \" from medium coals, 30-35 minutes for medium doneness , turning frequently and brushing with marinade. Per Serving (excluding unknown items): 480 Calories; 34g Fat (69.0% calories from fat); 32g Protein; 3g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 786mg Sodium. Exchanges: 0 Grain( Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates. RATE THIS RECIPE","null","null","");arrFiles[415]=new Array("http://www.lowcarbguy.com/user/Roast Beef with Horseradish  5 or less.htm","Roast Beef with Horseradish 5 or less","Ben Normal JR Thompson 2 106 2004-01-04T07:41:00Z 2004-01-04T07:41:00Z 1 145 829 6 1 973 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 2 per serving Servings:   8 Roast Beef with Horseradish Prep/Cook Time:   8 hours 10 mins 1 3 lb beef eye of round 1/2 tsp minced garlic 1/2 tsp oregano 1/2 tsp thyme 1/2 tsp salt 1/2 tsp pepper Horseradish Sauce : 8 oz sour cream -- 285ml 1/2 cup mayonnaise -- no sugar added 1 tsp beef bouillon granules prepared horseradish -- to taste 1.   Combine all of the seasonings and rub into the entire roast. Place the roast into a slow cooker and cook on low for 8-10 hours. 2.   Let the roast stand for about 10 minutes before slicing. Sauce: Combine all ingredients, mix well and chill. Serve with roast beef. Per Serving (excluding unknown items): 524 Calories; 42g Fat (72.3% calories from fat); 35g Protein; 2g Carbohydrate; trace Dietary Fiber; 121mg Cholesterol; 353mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat. RATE THIS RECIPE","null","null","");arrFiles[416]=new Array("http://www.lowcarbguy.com/user/Roast Veal with Herbs  5 or less.htm","Roast Veal with Herbs 5 or less","Ben Normal JR Thompson 2 110 2004-01-04T07:43:00Z 2004-01-04T07:43:00Z 1 210 1200 10 2 1408 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: The Art of French Cooking Total Carbohydrates: 3 per serving Servings:   4 Roast Veal with Herbs Prep/Cook Time:   3 hours 30 mins 2 1/2 lb Boneless veal roast -- 1.25gr 1 tsp Chopped parsley 2 tsp Chopped scallions 2 tsp Chopped onion 1/2 tsp Thyme 1 Bay leaf -- crushed 4 Mushrooms -- chopped (not peeled) 3 tbsp Salad oil 1/2 tsp Salt 1/4 tsp Pepper 1 pinch Grated nutmeg 1 tbsp Vinegar 1 tbsp Butter 1 tbsp Flour 1.   In deep bowl, combine parsley, scallion, onion, thyme, bay leaf, mushrooms, oil, salt, pepper, and nutmeg. Add veal. 2.   Let stand for 3 hours, turning occasionally. 3.   Place veal on aluminum foil. Pour herb mixture over meat and wrap foil carefully. 4.   Cook in oven at 350°F-180°C for 1 1/2 hours, or until meat is tender. Unwrap. Scrape off herbs and reserve for further use. Cut meat into thin slices. Place slices on heated serving dish and keep warm. 5.   In small saucepan, combine herbs, juice from roast, and vinegar. Work butter and flour to a smooth paste and add to the pan. Cook for 5 minutes. Serve sauce in sauceboat. Per Serving (excluding unknown items): 539 Calories; 32g Fat (55.5% calories from fat); 56g Protein; 3g Carbohydrate; trace Dietary Fiber; 240mg Cholesterol; 530mg Sodium. Exchanges: 0 Grain( Starch); 7 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. RATE THIS RECIPE","null","null","");arrFiles[417]=new Array("http://www.lowcarbguy.com/user/Sirloin Roasted with Chili Powder  5 or less.htm","Sirloin Roasted with Chili Powder 5 or less","Ben Normal JR Thompson 2 112 2004-01-04T07:44:00Z 2004-01-04T07:44:00Z 1 151 862 7 2 1011 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 1 per serving Servings:   8 Sirloin Roasted with Chili Powder Prep/Cook Time:   60 mins 3 lbs beef sirloin steak -- 1.5k 2 garlic clove -- crushed 2 tsp chili powder 3/4 tsp dried oregano 1/2 tsp ground cumin 1.   Combine garlic, chili powder, oregano and cumin. Press into both sides of steak. 2.   Place steak on rack in shallow roasting pan. Do not add water or cover. Roast beef in oven @ 350°F-180°C for 50 to 60 minutes. 3.   Remove steak when meat thermometer inserted in center registers 135°F- 65°C or at desired doneness. Season with salt and pepper to taste. Cover steak with aluminum foil tent and let stand 10 minutes. Carve steak into thin slices. Per Serving (excluding unknown items): 382 Calories; 24g Fat (57.8% calories from fat); 38g Protein; 1g Carbohydrate; trace Dietary Fiber; 125mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain( Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat. RATE THIS RECIPE","null","null","");arrFiles[418]=new Array("http://www.lowcarbguy.com/user/Veal with Lemon  5 or less.htm","Veal with Lemon 5 or less","Ben Normal JR Thompson 2 113 2004-01-04T07:45:00Z 2004-01-04T07:45:00Z 1 176 1009 8 2 1183 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 2 per serving Servings:   6 Veal with Lemon Prep/Cook Time:   210 mins 3 lb veal shoulder -- 1.5k rolled 1 tsp salt 1/2 tsp white pepper 1/8 tsp cinnamon 1/8 tsp nutmeg 3 tbsp water 1 tsp lemon peel 1/4 cup lemon juice 2 egg yolks 1/3 cup heavy cream 1.   Remove any excess fat from veal roast. 2.   Combine salt, pepper, cinnamon and nutmeg and rub into veal on all sides. 3.   Place in a heavy casserole or kettle with a tight-fitting lid. 4.   Add water, cover, and simmer at lowest possible heat for 1 hour. 5.   Add lemon rind and juice; cover and continue simmering until veal is tender, about 2 hours. 6.   Place veal on hot platter. 7.   Slice and keep hot while preparing gravy. 8.   Reduce pan juices to 3/4 cup. 9.   Bet egg yolks into cream, and stir egg mixture into reduced pan liquid. 10. Heat through without boiling. Per Serving (excluding unknown items): 282 Calories; 15g Fat (49.9% calories from fat); 33g Protein; 2g Carbohydrate; trace Dietary Fiber; 231mg Cholesterol; 512mg Sodium. Exchanges: 0 Grain( Starch); 4 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat. RATE THIS RECIPE","null","null","");arrFiles[419]=new Array("http://www.lowcarbguy.com/user/Blackened Beef Brisket  5 or less.htm","Blackened Beef Brisket 5 or less","Ben Normal JR Thompson 2 83 2004-01-04T07:47:00Z 2004-01-04T07:47:00Z 1 140 798 6 1 937 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 1 per serving Servings:   6 Blackened Beef Brisket Prep Time: 10 mins. 3 lb beef brisket -- 1.5kg 1 tbsp Cajun seasoning salt 2 tbsp water 1/2 tsp hot sauce 1.   Preheat oven to 325°F-160°C. 2.   Rub surface of brisket with seasoning. 3.   Brown in hot cast iron skillet with vegetable oil spray. 4.   Place brisket on rectangle of heavy aluminum foil. Combine water and hot sauce and spoon over brisket. Seal foil and place in baking pan. 5.   Bake about 30-45 minutes per pound at 325°F or until meat is tender. Remove from oven and let stand 15-30 minutes for ease in slicing. Per Serving (excluding unknown items): 713 Calories; 60g Fat (77.4% calories from fat); 39g Protein; 1g Carbohydrate; trace Dietary Fiber; 166mg Cholesterol; 263mg Sodium. Exchanges: 5 1/2 Lean Meat; 0 Vegetable; 8 1/2 Fat; 0 Other Carbohydrates. RATE THIS RECIPE","null","null","");arrFiles[420]=new Array("http://www.lowcarbguy.com/user/Beef Stew  5 or less.htm","Beef Stew 5 or less","Ben Normal JR Thompson 2 79 2004-01-04T07:48:00Z 2004-01-04T07:48:00Z 1 281 1602 13 3 1880 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Barbara Norman Total Carbohydrates: 5 per serving Servings:   4 Beef Stew Prep Time: 30 mins. 2 lb lean stewing beef -- 2 \" 50mm cubes 1 med onion -- cut in lg slices 2 garlic clove -- unpeeled 1 lg tomato -- red ripe, unpeeled 1/3 cup olive oil -- up to 1/2 1/2 cup dry white wine 2 tbsp cognac 1 tbsp soy flour -- or isolate 1 cup boiling water 1/2 tsp paprika 1/2 bay leaf 1 sprig fresh thyme (or 1/2 tsp dried thyme) 1 pinch cinnamon salt -- to taste 1.   Heat 3 tablespoons olive oil over high heat in a heavy metal casserole. When oil is on verge of smoking, brown meat rapidly, 1 pound at a time. When browned, remove it to a bowl. (If you do not have a metal casserole, brown the meat in a frying pan; then continue, using earthenware casserole.) 2. Add olives oil if needed and allow it to heat before frying the onion and garlic until brown. Add tomato cut in eighths; fry until juice has evaporated. Add cognac and wine; continue cooking over high flame until liquid evaporates. Reduce flame; add salt, paprika, cinnamon, thyme, bay leaf, and flour. 3.   Stir vigorously until flour is browned. Put meat back in casserole. Add a cup of boiling water, mix, cover, and simmer for 2 hours or until meat is tender. If the sauce becomes too dry during cooking, add boiling water in small amounts. If the sauce is too thin when meat is done, remove meat and boil sauce uncovered until thick enough. The consistency of the sauce will vary with the amount of juice released by the meat. 4.   Before serving, place meat in a dish and strain sauce over it. Per Serving (excluding unknown items): 791 Calories; 62g Fat (74.5% calories from fat); 43g Protein; 5g Carbohydrate; 1g Dietary Fiber; 152mg Cholesterol; 135mg Sodium. Exchanges: 0 Grain( Starch); 6 Lean Meat; 1 Vegetable; 8 1/2 Fat. RATE THIS RECIPE","null","null","");arrFiles[421]=new Array("http://www.lowcarbguy.com/user/Beef Roasted in Salt Crust  5 or less.htm","Beef Roasted in Salt Crust 5 or less","Ben Normal JR Thompson 2 76 2004-01-04T07:49:00Z 2004-01-04T07:49:00Z 1 157 895 7 2 1050 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: The Aussie LC Gourmet Total Carbohydrates: 0 per serving Servings:   12 Beef Roasted in Salt Crust Prep Time: 5 mins. 3 cups coarse salt 6 lb standing rib roast -- 3kg trimmed 1.   In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch 7mm thick. 2.   Roast the beef in the middle of a preheated oven 325°F-160°C. for 2 hours (about 22 minutes per pound), or until it registers 130°F-65°C. on a meat thermometer for medium-rare meat. 3.   Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the meat. Per Serving (excluding unknown items): 570 Calories; 44g Fat (70.4% calories from fat); 41g Protein; 0g Carbohydrate; 0g Dietary Fiber; 152mg Cholesterol; 22687mg Sodium. Exchanges: 6 Lean Meat ; 5 Fat. RATE THIS RECIPE","null","null","");arrFiles[422]=new Array("http://www.lowcarbguy.com/user/BBQ Beef Fillet 5 or less.htm","BBQ Beef Fillet 5 or less","Ben Normal JR Thompson 2 5 2004-01-04T07:51:00Z 2004-01-04T07:51:00Z 1 190 1083 9 2 1271 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: The Aussie LC Gourmet Total Carbohydrates: 3 per serving Servings:   4 BBQ Beef Fillet Prep Time: 80 mins. 2 1/2 kg beef fillet steak -- 5lb in one piece MARINADE 1 tbsp Dijon mustard 2 tsp thyme -- leaves 2 tbsp chopped parsley 2 cl chopped garlic 1/2 cup extra virgin olive oil 1/2 cup red wine 1/2 tsp molasses 2 tbsp parsley for garnish 1.   Combine all marinade ingredients and marinate meat for at least three hours or preferably overnight. Remove and drain. Reserve marinade. 2.   BBQ or Webber cook beef according to manufacturers instructions. Otherwise roast for 1 hour at 420° F-200°C for medium rare or cook a little longer if you like your meat well done. 3.   Reheat marinade and add wine and molasses. Reduce to thick sauce. 4.   Spread in center of warm plate about three tbsp of Potato nearly. Arrange slices of beef on Potato and pour sauce over them. Garnish with parsley leaves. Serve with Greek salad. Per Serving (excluding unknown items): 2024 Calories; 170g Fat (77.1% calories from fat); 110g Protein; 3g Carbohydrate; 1g Dietary Fiber; 439mg Cholesterol; 366mg Sodium. Exchanges: 0 Grain( Starch); 15 Lean Meat; 0 Vegetable; 24 1/2 Fat; 0 Other Carbohydrates. RATE THIS RECIPE","null","null","");arrFiles[423]=new Array("http://www.lowcarbguy.com/user/Rotisserie Chicken Salad 5 or less.htm","Rotisserie Chicken Salad 5 or less","JR Thompson Normal JR Thompson 2 107 2004-01-04T08:15:00Z 2004-01-04T08:15:00Z 1 78 449 BoyzToyz 3 1 526 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Larry Total Carbohydrates: 1   per serving Servings:   6   Rotisserie Chicken Salad Prep Time:   20 Min 1 Rotisserie Chicken 4 stalks of celery, diced Mayonnaise 1 Splenda packet Dash of salt and pepper 1. Remove chicken from the bone and shred into small pieces, discarding the skin. Mix in celery and enough mayonnaise to coat everything nicely. Blend in Splenda packet and salt and pepper to taste. Refrigerate overnight for best flavor. RATE THIS RECIPE         ","null","null","");arrFiles[424]=new Array("http://www.lowcarbguy.com/user/Meatloaf 5 or less.htm","Meatloaf 5 or less","JR Thompson Normal JR Thompson 2 4 2004-01-17T02:38:00Z 2004-01-17T02:38:00Z 1 96 552 BoyzToyz 4 1 647 10.2625 Clean Clean MicrosoftInternetExplorer4 Source:   Jerry Wilson Total Carbohydrates: 3 per serving Servings: 4 Meatloaf Prep Time:   40 Min 1 lb. ground chuck 1 cup pork rinds 1 egg 1/2 cup heavy cream 2 tbsp. Worcestershire sauce 3/4 cup shredded cheese Salt 1. Crunch the pork rinds up into crumbs. 2. Put the meat in a microwave-safe baking dish. Add the pork rind crumbs, cream, egg, Worcestershire sauce, and cheese. Add salt to taste. Stir until all ingredients are mixed thoroughly and shape into a loaf. 3. Put into microwave and cook for 14 minutes (or until internal temp rises to 150). RATE THIS RECIPE","null","null","");arrFiles[425]=new Array("http://www.lowcarbguy.com/user/Tuna Taco 6 - 10.htm","Tuna Taco 6 - 10","JR Thompson Normal JR Thompson 2 35 2004-01-17T02:05:00Z 2004-01-17T02:05:00Z 1 171 981 BoyzToyz 8 2 1150 10.2625 Clean Clean MicrosoftInternetExplorer4 Source: JR Thompson Total Carbohydrates:    7 per serving Servings:    1 (3 tacos) Tuna Tacos Prep Time:   20 Min Taco Shell                                                         3 slices of Kraft singles American cheese (2g each) Tuna                                                           1 can of tuna fish Mayonnaise 5 olives - chopped 1 single stalk of celery - chopped                                            1.Spray a small saucer with Pam or another non-stick spray.   Place one single slice of cheese on the saucer and microwave for approximately 45 seconds. The time depends on the power of your microwave and the thickness of the saucer.   The cheese should puff up approximately 1/4 of an inch. Gently prior the cheese off the plate with a fork. (This will be almost impossible if you forgot to spray the saucer) Mold the cheese in your hand into the shape of a taco shell; hold until cheese for 15 - 20 seconds until it cools and holds its shape. 2.Combine the olives, celery, mayonnaise and mix thoroughly. Fork the mixture into the cheese taco shells.   RATE THIS RECIPE","null","null","");arrFiles[426]=new Array("http://www.lowcarbguy.com/user/Salmon Patties  6 - 10.htm","Salmon Patties 6 - 10","JR Thompson Normal JR Thompson 2 149 2004-01-19T00:35:00Z 2004-01-19T00:35:00Z 1 191 1094 BoyzToyz 9 2 1283 10.2625 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   6 per serving Servings:   4   Salmon Patties Prep Time:   45 min 1 14.75 ounce can of salmon 2 eggs slightly beaten 1/2 cup grated parmesan cheese 1/2 cup finely chopped onion 1/2 cup minced green pepper 1 tbsp lemon juice 1 tsp dill salt and pepper to taste.   1. Mix all ingredients together. 2. Heat about 2 Tbsp. butter in a large skillet to medium temperature . Make mixture into patties. Drop patties onto butter in skillet. Make sure to keep lots of butter in skillet add more if necessary. Don \'t flip patties until they are nice and brown on first side or they will fall apart. Carefully flip them with a large spatula. Continue to fry until nice and dark golden brown. 3. Remove patties to a serving plate. Pour the Special sauce over the patties. ( see below) Special Sauce: 1/2 cup Mayo 1/4 cup water 1/4 cup milk 1/4 tsp salt 1/4 tsp paprika 1/4 tsp curry Mix all ingredients together. Stir until smooth. Don \'t give up it takes a bit of stirring but it will get smooth. Put in microwave safe bowl and microwave on high for 30 seconds. Let stand for 2 minutes and then stir again. Should be nice and creamy. Pour over patties just before serving. RATE THIS RECIPE         ","null","null","");arrFiles[427]=new Array("http://www.lowcarbguy.com/user/Zesty Pork Stew 11- 15.htm","Zesty Pork Stew 11- 15 ","JR Thompson Normal JR Thompson 2 10 2004-01-17T02:44:00Z 2004-01-17T02:44:00Z 1 190 1083 BoyzToyz 9 2 1271 10.2625 Clean Clean MicrosoftInternetExplorer4 Source:   Judith Total Carbohydrates: 12 per serving Servings: 6 Zesty Pork Stew Prep Time:   8 - 10 Hours 1 tablespoon vegetable oil 2 pounds boneless pork sirloin -- cubed 1 medium onion -- chopped 1 small turnip -- peeled and cubed (1cup) 6 stalks celery -- sliced 3 cups chicken stock 2 teaspoons dried thyme 1 teaspoon grated lemon rind 1 tablespoon lemon juice 3/4 teaspoon salt 1 cup artichoke hearts -- drained 2 cups frozen green beans 1 tablespoon Expert Foods ThickenThin not/Starch 1. In a large, non-stick skillet, heat the vegetable oil over medium-high heat. Brown meat in batches until browned on all sides. Transfer the meat to an 18 to 24-cup (4.5 to 6 L) slow-cooker or crockpot . 2. Combine all the remaining ingredients except the not/Starch in a large bowl and stir to combine them. Pour them over the meat. Cover and cook on low for 8 to 10 hours, or until the meat and vegetables are tender. 3. Remove a small amount of the broth from the crock pot. Whisk the not/Starch into 1 small amount of the chicken broth. Combine the not/Starch/chicken broth mixture with the stew and stir to combine. Let stand a few minutes while the broth thickens. RATE THIS RECIPE","null","null","");arrFiles[428]=new Array("http://www.lowcarbguy.com/user/Pepper-Cheese Chicken 5 or less.htm","Pepper-Cheese Chicken 5 or less","JR Thompson Normal JR Thompson 2 14 2004-01-17T02:48:00Z 2004-01-17T02:48:00Z 1 116 663 BoyzToyz 5 1 778 10.2625 Clean Clean MicrosoftInternetExplorer4 Source:   Tiffany Total Carbohydrates: 4.5 per serving Servings: 4 Pepper-Cheese Chicken Prep Time:   45 Min 1 tbsp olive oil 1/2 cup onions -- chopped 1 cup sweet peppers -- cut in 1 \" pieces 1 cup cheddar cheese -- shredded 2 cups cooked chicken -- cubed 3/4 cup sour cream 1 pinch marjoram 1 pinch paprika 1 pinch thyme Salt and pepper 1. Heat the oil in heavy skillet until hot but not smoking. Sauté onions and peppers until soft. 2. Lower heat. Stir in cooked chicken, sour cream, marjoram, thyme. Heat a few minutes to blend. Do not boil. 3. Season with salt and pepper to taste. Remove from heat. Add cheese and stir until melted and combined well. Serve with a pinch of paprika. RATE THIS RECIPE","null","null","");arrFiles[429]=new Array("http://www.lowcarbguy.com/user/Campbell’s Gnocchi  6 - 10.htm","Campbell’s Gnocchi 6 - 10","JR Thompson Normal JR Thompson 2 159 2004-01-19T00:45:00Z 2004-01-19T00:45:00Z 1 122 702 BoyzToyz 5 1 823 10.2625 Clean Clean MicrosoftInternetExplorer4 Source: Campbell ’s Cookbook Total Carbohydrates:   12 per serving Servings:   6 Campbell’s Gnocchi Prep Time:   45 min 1/2 cup butter 1 cup milk 1/3 cup soy flour 3 tbsp gluten, wheat -- flour 1/2 cup whole wheat flour 1/2 tsp guar gum 3 eggs 1. In 2 or 3 quart saucepan melt butter and milk together until boiling. 2. While coming to a boil, in a small bowl mix flours and guar gum. Drop all at once into boiling mixture. Stir until mixture leaves sides of pan. 3. Remove from heat. Beat in eggs one at a time. Set aside to cool slightly. Boil 3 cups water in 2 quart saucepan. Reduce to simmer. Divide batter into thirds. Drop teaspoon size pieces into water and let simmer about 3 minutes or until they float. Refrigerate until required RATE THIS RECIPE         ","null","null","");arrFiles[430]=new Array("http://www.lowcarbguy.com/user/Chicken and Broccoli Salad 6 - 10.htm","Chicken and Broccoli Salad 6 - 10","JR Thompson Normal JR Thompson 2 19 2004-01-17T02:53:00Z 2004-01-17T02:53:00Z 1 129 740 BoyzToyz 6 1 868 10.2625 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 10 per serving Servings: 5 Chicken and Broccoli Salad Prep Time:   25 Min 2 tablespoons butter 1 pound boneless, skinless chicken, cut into ½ inch pieces 1 large onion, minced 1 (14.5 ounce) can chicken broth 1 1/2 cups chopped broccoli 4 tablespoons oat bran 1/4 teaspoon white pepper 1/2 teaspoon salt 1/2cup heavy cream 3/4 cup shredded Swiss cheese 1. Heat butter in a large soup pot. Add chicken pieces and onion and sauté until the onion is translucent. Add chicken broth, broccoli, oat bran, pepper and salt and simmer over very low heat for 20 minutes. Add heavy cream and stir. Heat for another minute or two. Do not boil. 2. Place about 2 tablespoons Swiss cheese in each individual serving bowl. Spoon soup into each serving bowl and serve. RATE THIS RECIPE","null","null","");arrFiles[431]=new Array("http://www.lowcarbguy.com/user/Barbo’s Pasta  6 - 10.htm","Barbo’s Pasta 6 - 10","JR Thompson Normal JR Thompson 2 155 2004-01-19T00:41:00Z 2004-01-19T00:41:00Z 1 140 798 BoyzToyz 6 1 937 10.2625 Clean Clean MicrosoftInternetExplorer4 Source: Shirley Total Carbohydrates:   8 per serving Servings:   6 Barbo’s Pasta Prep Time:   25 min 3/4 cup soy flour recommended 1/4 cup white flour 3 egg yolks 1 whole egg 1 tbsp olive oil 1 tbsp wheat gluten 1/4 tsp salt 1/4 cup water 1. In food processor, place soy flour and white flour, salt and gluten. Process until it looks like sand. Add the eggs and oil and process adding the water through the feed tube a little at a time until the dough comes together to form a ball. 2. Remove and cover tightly so it stays moist. Rest the dough for 20 minutes. Divide it into 4 pieces, which you flatten with your hand until thin enough to fit into a hand cranked pasta machine. Put through the machine until you get it through number 5. Then put it through the fettuccini cutter. 3. Have your water boiling with salt and olive oil. Cook about 3 minutes .. RATE THIS RECIPE         ","null","null","");arrFiles[432]=new Array("http://www.lowcarbguy.com/user/Almond Cinnamon Clouds 5 or less.htm","Almond Cinnamon Clouds 5 or less","JR Thompson Normal JR Thompson 2 183 2004-01-19T01:04:00Z 2004-01-19T01:09:00Z 2004-01-19T01:09:00Z 1 144 827 BoyzToyz 6 1 970 10.2625 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates:   1 per serving Servings:   30 Almond Cinnamon Clouds Prep Time:   40 min 4 lrg egg whites -- room temperature 1/4 tsp cream of tartar 1 dash sea salt 3/4 cup Splenda 1 tbsp ground cinnamon 2 tsp vanilla extract 1 tsp almond extract 1 cup slivered almonds 1. Preheat oven to 300°F. 2. Line a cookie sheet with parchment or baking paper. 3. In medium bowl, combine egg whites with tartar and salt, beat with electric mixer till soft peaks form. 4. In separate bowl, blend sweetener and cinnamon. Fold into egg whites the sweetener mix, extracts. Then gently fold in nuts. Drop in large spoonfuls (soup spoon size) onto prepared pan, about an inch   apart . 5. Bake for 20 minutes or so until dry. Can turn off oven and leave cookies in oven to dry fully (or not). Store in airtight containers to retain crispness (up to a week). Makes about 33 large cookies. RATE THIS RECIPE         ","null","null","");arrFiles[433]=new Array("http://www.lowcarbguy.com/user/Macafoni and Cheese  6 - 10.htm","Macafoni and Cheese 6 - 10","JR Thompson Normal JR Thompson 2 166 2004-01-19T00:52:00Z 2004-01-19T00:52:00Z 1 166 949 BoyzToyz 7 2 1113 10.2625 Clean Clean MicrosoftInternetExplorer4 Source: Barbara Pollack Total Carbohydrates:   6 per serving Servings:   4 Macafoni and Cheese Prep Time:   45 min 1 lb firm tofu -- well-drained 2 cups cheddar cheese 2 eggs 1/4 cup heavy cream salt and pepper -- to taste onion and garlic -- to taste nutmeg -- to taste dry mustard -- to taste cayenne -- to taste 1. Use the firmest tofu you can find, preferably \"cotton \" tofu, as opposed to silken which is usually used for desserts. Drain well and press out extra moisture (usually not necessary with firm tofu). Also, use as sharp a cheese as you can, because tofu is bland, and be generous with the seasoning. 2. Combine eggs, cream, and cheese. 3. Dice or push tofu slices through a french fry cutter. Stir into the cheese mixture. 4. Season. Place in greased casserole (or small individual casseroles) or spread on greased pie plate (there \'s more top that way and the top is my favorite part). 5. Optional: top with additional cheese. 6. Bake at 375°F for 30-45 minutes until golden brown and slightly crunchy on top. RATE THIS RECIPE         ","null","null","");arrFiles[434]=new Array("http://www.lowcarbguy.com/user/Pizza Pizza  6 - 10.htm","Pizza Pizza 6 - 10","JR Thompson Normal JR Thompson 2 169 2004-01-19T00:55:00Z 2004-01-19T00:55:00Z 1 174 994 BoyzToyz 8 2 1166 10.2625 Clean Clean MicrosoftInternetExplorer4 Source: TereJane Total Carbohydrates:   7 per serving Servings:   6 Pizza Pizza Prep Time:   20 min 4 oz butter 5 eggs 4 oz Cream Cheese 4 oz soy protein Isolate 1 tsp salt 1 1/2 tsp baking powder 4 oz ground almonds 1 tsp mixed herbs 4 tbsp tomato sauce 1/2 tsp minced garlic 8 oz fresh mushrooms -- sliced 4 oz peppers -- sliced 8 oz grated cheddar cheese Free meats of choice 1. Cream butter and cream cheese, beat in the eggs adding a little of the Soya protein isolate if necessary. 2. Mix in ground almonds, salt, herbs, baking powder and sufficient water to make a fairly soft \'sponge \'. 3. Spread into a Swiss roll tin or other baking sheet with sides, the size depends on how thin or thick you want the base. 4. I use a full size Swiss roll tin which makes quite a thick base. Pop into a hot oven 375°F-190°C and cook until risen and golden brown and feels like sponge. 5. Spread the sauce over the base and scatter the other ingredients. Put back into the oven and cook until golden and bubbling, Could be put under the grill at this stage, but as the oven is still hot. RATE THIS RECIPE         ","null","null","");arrFiles[435]=new Array("http://www.lowcarbguy.com/user/Garlic Chicken Pizza and Crust  6 - 10.htm","Garlic Chicken Pizza and Crust 6 - 10","JR Thompson Normal JR Thompson 2 173 2004-01-19T00:59:00Z 2004-01-19T00:59:00Z 1 159 909 BoyzToyz 7 2 1066 10.2625 Clean Clean MicrosoftInternetExplorer4 Source: Lore Total Carbohydrates:   8 per serving Servings:   4 Garlic Chicken Pizza and Crust Prep Time:   40 min 4 oz cream cheese -- 125 gr. softened 1/4 cup sour cream 2 cl garlic -- mashed 1 cup chicken breast -- cook and dice 1/2 red onion -- cut in rings 1/2 tomato -- chopped 1/2 cup mushrooms 1 cup mozzarella cheese -- shredded PIZZA CRUST 1 tbsp wheat bran 1 1/2 tsp gluten, wheat 1 oz ground almonds -- 30gr 2 tbsp Oil 1 1/2 tsp yeast 1/2 tsp salt 1. Mix together cream cheese, sour cream and mashed garlic until smooth. Spread on pizza crust, top with chicken, onion, tomato and mushrooms and cheese. Bake in a350°F-180°C oven for 15 minutes until cheese is melted. Top with parmesan cheese. PIZZA CRUST 1. Mix all ingredients and let the dough rise for 30 minutes. Form a pizza crust and let the dough rise for another 10 to 20 minutes, bake for about 10 minutes, the crust shouldn \'t brown at this time. Add the toppings and bake, until crust brown. Makes 2 Pizza Crusts. RATE THIS RECIPE         ","null","null","");arrFiles[436]=new Array("http://www.lowcarbguy.com/user/Beef Steaks with Peppercorn Sauce 5 or less.htm","Beef Steaks with Peppercorn Sauce 5 or less","JR Thompson Normal JR Thompson 3 141 2004-01-19T21:57:00Z 2004-01-19T22:07:00Z 1 150 856 BoyzToyz 7 2 1004 10.2625 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   4 per serving Servings:   2   Beef Steaks with Peppercorn Sauce Prep Time:   30 min 2 6 oz 1 1/2-inch-thick beef tenderloin steaks Coarsely cracked pepper 1 tbsp butter 3 tbsp brandy 1/2 cup whipping cream 2 tsp drained green peppercorns in brine -- coarsely chopped 1 tsp Dijon mustard 1. Season steaks with salt and generous amount of cracked pepper. Melt butter in heavy large skillet over high heat. Add steaks and cook to desired degree of doneness, about 4 minutes per side for rare. 2. Transfer steaks to plate. Tent with foil to keep warm. Remove skillet from heat. Add brandy to skillet and ignite with match. Return skillet to heat and bring brandy to boil, scraping up any browned bits. 3. Add cream and green peppercorns and boil until reduced to sauce consistency, about 2 minutes. Whisk in mustard. Season sauce with salt if necessary. Pour sauce over steaks and serve immediately. RATE THIS RECIPE         ","null","null","");arrFiles[437]=new Array("http://www.lowcarbguy.com/user/Chinese Beef and Pea Pods  6 - 10.htm","Chinese Beef and Pea Pods 6- 10","JR Thompson Normal JR Thompson 2 46 2004-01-20T20:53:00Z 2004-01-20T20:53:00Z 1 105 604 BoyzToyz 5 1 708 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 6   per serving Servings:   4   Chinese Beef and Pea Pods Prep Time:   5 - 8 Hours 1 lb flank steak 2/3 lb beef consommé 1/4 cup soy sauce 1/4 tsp ground ginger 1 bunch green onion -- sliced 2 tbsp soy flour 2 tbsp cold water 7 oz pea pods, frozen 1. Thinly slice flank steak diagonally across the grain. Combine strips in slow-cooking pot with consommé, soy sauce, ginger and onions. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the cold water. Cook on high for 10 to 15 minutes or until thickened. Drop in pea pods the last 5 minutes. RATE THIS RECIPE         ","null","null","");arrFiles[438]=new Array("http://www.lowcarbguy.com/user/Cheese Straws  5 or less.htm","Cheese Straws 5 or less","JR Thompson Normal JR Thompson 2 61 2004-01-20T21:08:00Z 2004-01-20T21:08:00Z 1 75 433 BoyzToyz 3 1 507 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Gail Banner Total Carbohydrates: 2   per serving Servings:   30 Cheese Straws Prep Time:   25 Min 2oz mature cheddar cheese 8oz ground sunflower seeds 1 tsp baking powder 2-3 tbls single cream Preheat oven to 200°C/400°F/ Gas Mark 6. Mix all dry ingredients together. Add enough cream to form a dough. Form in to 30 sticks or straws and bake on a non stick, lightly greased baking sheet for about 10 mins. Leave to cool.   RATE THIS RECIPE         ","null","null","");arrFiles[439]=new Array("http://www.lowcarbguy.com/user/Szechwan Chicken and Cashews 6 - 10.htm","Szechwan Chicken and Cashews 6 - 10","JR Thompson Normal JR Thompson 2 7 2004-01-22T01:01:00Z 2004-01-22T01:01:00Z 1 144 825 BoyzToyz 6 1 968 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 6 per serving Servings: 4   Szechwan Chicken and Cashews Prep Time:   30 Min 2 whole boneless chicken breast-- cubed 1 tbsp soy sauce 1 tbsp Chinese rice wine -- or dry sherry 2 tbsp soy sauce 1 tbsp cornstarch 2 tsp Splenda 1 tsp white vinegar 1/4 cup vegetable oil 1/2 tsp crushed red pepper -- flakes (1/2 to 1) 2 lrg green onions -- sliced 1 tbsp minced ginger 1/4 cup cashews -- unsalted 1. Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. 2. Combine 2 Tbsp soy sauce, cornstarch, Splenda and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. 3. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. RATE THIS RECIPE","null","null","");arrFiles[440]=new Array("http://www.lowcarbguy.com/user/Chinese Pepper Chicken  6 - 10.htm","Chinese Pepper Chicken 6 - 10","JR Thompson Normal JR Thompson 2 21 2004-01-22T01:14:00Z 2004-01-22T01:15:00Z 2004-01-22T01:15:00Z 1 161 918 BoyzToyz 7 2 1077 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 8 per serving Servings: 4   Chinese Pepper Chicken Prep Time:   45 Min 3 tbsp vegetable oil 1 tbsp soy sauce 1 cl garlic -- minced 1 tbsp ginger root -- chopped 1 tsp soy flour 3 boned and skinned chicken breasts -- cut in 1/2 \" strips 2 bell peppers -- sliced 3 celery stalks -- sliced 1/3 cup green onions -- chopped 3/4 cup water 2 tbsp soy sauce 2 tsp cornstarch 1 tsp sesame oil 1 tbsp rice wine 1. In medium bowl, combine 1 tbsp vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. 2. In a wok, heat remaining 2 tbsp oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. 3. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. 4. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes. RATE THIS RECIPE","null","null","");arrFiles[441]=new Array("http://www.lowcarbguy.com/user/Chinese Hot and Spicy Chicken 6 - 10.htm","Chinese Hot and Spicy Chicken 6 - 10","JR Thompson Normal JR Thompson 2 15 2004-01-22T01:09:00Z 2004-01-22T01:09:00Z 1 151 863 BoyzToyz 7 2 1012 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 7 per serving Servings: 4   Chinese Hot and Spicy Chicken Prep Time:   30 Min 1/4 cup Oil 1 Scallion 2 Hot peppers -- or more 1 tbsp grated ginger root 1 tbsp Sherry 2 tbsp Light soy sauce 2 lbs chicken -- 1kg fryer 1/2 cup Chicken broth 1 tbsp Light soy sauce 2 tbsp Wine vinegar 1 tbsp Splenda 1/2 tsp Salt 1 tsp anise seed -- ground 1 tbsp Cornstarch 1. Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture. 2. Cut scallion and hot peppers diagonally into 1-inch pieces. Grind anise pepper to powder. 3. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. 4. Heat oil. Add scallion, and stir fry several times. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken. Serve. RATE THIS RECIPE","null","null","");arrFiles[442]=new Array("http://www.lowcarbguy.com/user/Chicken and Ham Casserole    6 - 10.htm","Chicken and Ham Casserole 6 - 10","JR Thompson Normal JR Thompson 2 42 2004-01-22T01:14:00Z 2004-01-22T01:36:00Z 2004-01-22T01:36:00Z 1 86 496 BoyzToyz 4 1 581 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   7 per serving Servings: 2 Chicken and Ham Casserole Prep Time:   25 Min 2 boiled chicken breast -- diced 8 oz Ham --   diced 6 tbsp butter 4 slices American Cheese 4 tbsp mayonnaise season to taste 1. Fry boiled chicken and ham in melted butter until ham begins to turn crispy, add two slices American Cheese and cover to melt cheese. After cheese has melted add 2 tbsp mayonnaise to create creamy sauce. Stir mixture until all meat is coated with cheese sauce. Serve hot. RATE THIS RECIPE","null","null","");arrFiles[443]=new Array("http://www.lowcarbguy.com/user/Almond Chicken  6 - 10.htm","Almond Chicken 6 - 10","JR Thompson Normal JR Thompson 2 26 2004-01-22T01:14:00Z 2004-01-22T01:20:00Z 2004-01-22T01:20:00Z 1 155 885 BoyzToyz 7 2 1038 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 8 per serving Servings: 4 Almond Chicken Prep Time:   60 Min 4 large chicken breasts soy protein Isolate -- Low carb Bake mix 1/2 tsp celery salt 1/2 tsp paprika 1/2 tsp salt 1/4 tsp curry powder 1/2 tsp oregano 1/4 tsp freshly ground pepper 3 tbsp melted butter 1/3 cup almond slivers 1 cups cream 1/4 cup sour cream 1 1/2 tbsp dry bread crumbs mix with 1tbsp melted butter Mushrooms -- if desired 1. Coat chicken pieces with flour. 2. Blend celery salt, paprika, salt, curry powder, oregano, and pepper with butter. Coat chicken pieces in seasoned butter, arrange in a single layer in a baking dish. 3. Sprinkle evenly with almonds. 4. Pour half & half between the pieces. 5. Bake, covered, in a 350°F-180°C oven for 45 minutes. 6. Uncover; spoon about 1/2 cup sauce from pan into the sour cream and mix. Pour evenly over chicken. Sprinkle evenly with buttered crumbs. 7. Bake uncovered about 15 minutes longer or until tender. RATE THIS RECIPE","null","null","");arrFiles[444]=new Array("http://www.lowcarbguy.com/user/Chicken Breasts with Tomato & Garlic  6 - 10.htm","Chicken Breasts with Tomato & Garlic 6 - 10","JR Thompson Normal JR Thompson 2 34 2004-01-22T01:14:00Z 2004-01-22T01:28:00Z 2004-01-22T01:28:00Z 1 99 568 BoyzToyz 4 1 666 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   8 per serving Servings: 4 Chicken Breasts with Tomato & Garlic Prep Time:   45 Min 2 tbsp olive oil 3 cups tomatoes -- peel/ seed 2 boneless chicken breast -- cut in half 1 bay leaf 4 cl garlic -- minced 1 tsp thyme or rosemary or basil 1/2 cup onions -- finely chopped salt and pepper 1/2 cup dry white wine 1. Salt and pepper chicken. 2. Sauté in oil for 3 to 4 minutes on each side. Add garlic, onions, wine, tomatoes, bay leaf and thyme. Bring to a boil, reduce heat and simmer for 15 minutes, un- til chicken is done. Discard bay leaf before serving. RATE THIS RECIPE","null","null","");arrFiles[445]=new Array("http://www.lowcarbguy.com/user/Caribbean Chicken      6 - 10.htm","Caribbean Chicken 6 - 10","JR Thompson Normal JR Thompson 2 50 2004-01-22T01:14:00Z 2004-01-22T01:44:00Z 2004-01-22T01:44:00Z 1 133 760 BoyzToyz 6 1 892 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   8 per serving Servings: 4 Caribbean Chicken Prep Time:   25 Min 2 tsp oil 4 chicken breast, no skin, no bone, R-T-C sliced in 1/2 inch 13mm strips 2 cl minced garlic 1/2 cup chopped onion 2 tbsp chutney -- peach or apricot 1/2 tsp thyme 1/2 tsp curry powder 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp clove 1/4 tsp dry mustard 1 1/2 cups low sodium chicken broth 3 tbsp dry white wine 2 tsp coconut oil 1. In a large skillet, heat oil to medium high, and sauté chicken pieces until brown. Remove chicken, set aside. 2. Sauté garlic and onion in skillet/ fry pan until soft, and golden. 3. Stir in chutney and spices and cook one minute. Add broth and wine, and heat through, stirring constantly. Return chicken to sauce, reduce heat, and simmer 15 minutes. Stir in coconut flavoring. RATE THIS RECIPE","null","null","");arrFiles[446]=new Array("http://www.lowcarbguy.com/user/Chicken and Broccoli with Ricotta   6 - 10.htm","Chicken and Broccoli with Ricotta 6 - 10","JR Thompson Normal JR Thompson 2 38 2004-01-22T01:14:00Z 2004-01-22T01:32:00Z 2004-01-22T01:32:00Z 1 145 830 BoyzToyz 6 1 974 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   6 per serving Servings: 4 Chicken and Broccoli with Ricotta Prep Time:   25 Min 2 tbsp olive oil 2 chicken breast halves without skin 1/4 cup onion 2 cups broccoli florets 1 cup chicken broth 1 lb ricotta cheese 2 tbsp Dijon mustard 1 tbsp fresh tarragon -- chopped 1 tbsp fresh chives -- minced 1. Heat oil in large skillet over medium heat. Add chicken and onion. Sauté 2 to 3 minutes or until chicken turns white. Add broccoli and broth. Simmer, covered, 5 minutes or until chicken is cooked through. Transfer chicken and broccoli to bowl. Set aside. Keep warm. 2. Cook down pan juices until 1/4 cup remains. In food processor, process ricotta with mustard until smooth. Add pan juices. Season to taste with salt and pepper. Stir in tarragon and chives. Process until well mixed. Divide sauce between 4 plates. Place chicken over sauce and sprinkle with herbs. RATE THIS RECIPE","null","null","");arrFiles[447]=new Array("http://www.lowcarbguy.com/user/Broiled Chicken with Oregano     6 - 10.htm","Broiled Chicken with Oregano 6 - 10","JR Thompson Normal JR Thompson 2 46 2004-01-22T01:14:00Z 2004-01-22T01:40:00Z 2004-01-22T01:40:00Z 1 172 982 BoyzToyz 8 2 1152 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates:   6 per serving Servings: 4 Broiled Chicken with Oregano Prep Time:   25 Min 4 boneless chicken breast 1/3 cup lemon juice 1/3 cup olive oil salt and pepper to taste 1/3 cup lemon juice 3 tbsp oregano -- fresh or 1 tsp dried 1. Several hours before serving-or the day before, if time allows, rub the chicken pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. 2. When ready to cook, preheat the grill/broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. RATE THIS RECIPE","null","null","");arrFiles[448]=new Array("http://www.lowcarbguy.com/user/Taco Salad  6 - 10.htm","Taco Salad 6 - 10","JR Thompson Normal JR Thompson 2 158 2004-01-26T05:40:00Z 2004-01-26T05:40:00Z 1 73 420 BoyzToyz 3 1 492 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Total Carbohydrates: 6 per serving Servings:   3   Taco Salad Prep Time:   10 Min 1 lb ground beef 1 pkt taco seasoning Monterey Jack Cheese -- shredded Sour cream 4 - 5 cups Lettuce-- shredded Olives 1. Brown the ground beef and drain of grease.   Add taco seasoning, and 1/2 cup of water.   Simmer for 5 minutes. 2. Put 1 - 2 cups of lettuce on each plate. Top with meat, cheese, sour cream and olives. RATE THIS RECIPE         ","null","null","");arrFiles[449]=new Array("http://www.lowcarbguy.com/user/Helpful Cooking Equivalents.doc","Helpful Cooking Equivalents.doc","Helpful Cooking Equivalents: Courtesy of www.lowcarbluxury.com Fruits Avocados 1 medium 1 1/4 cups sliced Lemons 1 medium 3 tbsp juice; 2 tsp shredded peel Limes 1 medium 2 tbsp juice; 1 tsp shredded peel Strawberries 1 cup whole 1/4 cup sliced Vegetables Cabbage 1 lb. (1 small) 5 cups shredded Carrots, w/out tops 1 lb. (6 to 8 medium) 3 c. shredded or 2 1/2 c. diced Celery 1 medium bunch 4 1/2 cups chopped Green beans 1 lb. (3 cups) 2 1/2 cups cooked, cut up Green onions 1 bunch (7) 1/2 cup sliced Green peppers 1 large 1 cup diced Mushrooms 1 lb. (6 cups) 6 c. sliced or 2 c. cooked Onions 1 medium 1/2 cup chopped Spinach 1 lb. (12 cups) 1 1/2 cups cooked Tomatoes 1 medium 1/2 cup cooked Nuts Almonds 1 pound in shell 1 1/4 cups shelled Pecans 1 pound in shell 2 cups shelled Walnuts 1 pound in shell 1 1/2 cups shelled Miscellaneous Cheese, Swiss/Amer. 4 ounces 1 cup shredded or cubed Eggs 1 large 3 tablespoons egg Egg whites 1 large 2 tablespoons white Egg yolks 1 large 1 tablespoon yolk Whipping cream 1 cup 2 cups whipped Ground beef 1 pound raw 2 3/4 cups cooked Boneless meat 1 pound raw 2 cups cooked, cubed Cooked meat 1 pound 3 cups diced   Egg Size Equivalents:  Although any size egg may be used for frying, scrambling, cooking in the shell or poaching, most recipes for baked dishes such as custards and cakes are based on the use of Large eggs. To substitute another size, use the following charts:S I Z E E Q U I V A L E N T S :LARGEJUMBOX-LARGEMEDIUMSMALL111112222332334434555446765578 T O M A K E O N E C U P :EGG SIZEWHOLEWHITESYOLKSJumbo4511X-Large4612Large5714Medium5816Small6918  • • Additional Helpful Equivalents • •  Equivalent Measurements:  This . . .Equals This:3 teaspoons1 tablespoon4 tablespoons1/4 cup5-1/3 tablespoons1/3 cup8 tablespoons1/2 cup16 tablespoons1 cup2 tablespoons (liquid)1 ounce1 cup8 fluid ounces2 cups1 pint (16 fluid ounces)4 cups1 quart4 quarts1 gallon1/8 cup2 tablespoons1/3 cup5 tablespoons plus 1 teaspoon2/3 cup10 tablespoons plus 2 teaspoons3/4 cup12 tablespoons1 pound butter2 cups butter1 stick butter1/2 cup butterWeight Measurements  Standard U.S.OuncesMetric1 ounce130 grams1/4 pound4125 grams1/2 pound8250 grams1 pound16500 grams1-1/2 pounds24750 grams2 pounds321 kilogram (kg)2-1/2 pounds401.25 kilograms3 pounds481.5 kilogramsVolume Measurements  Standard U.S.OuncesMetric1 tablespoon1/215 milliliters2 tablespoons130 milliliters3 tablespoons1/1/245 milliliters1/4 cup260 milliliters6 tablespoons390 milliliters1/2 cup4125 milliliters1 cup8250 milliliters1 pint (2 cups)16500 milliliters4 cups (1 quart)321 literOven Temperature Conversions Fahrenheit to Celsius  FahrenheitCelsius  300°  150°  325°  165°  350°  180°  375°  190°  400°  200°  425°  220°  450°  230° ","null","null","");arrFiles[450]=new Array("http://www.lowcarbguy.com/user/Weight and Body Fat Chart for Linda Ameible.htm","NO TITLE","JR Thompson 2002-07-15T18:12:00Z 2002-06-20T18:21:35Z 2004-02-08T01:02:57Z Microsoft Corporation 10.2625 TC010219651033 \"+ \" \"+ \" \"+ \" \"+ \" « \"+ \" &lt \"+ \" &gt \"+ \" » \"+ \" \"; with (frames[ \'frScroll \'].document) { open( \"text/html \", \"replace \"); write(szHTML); close(); } szHTML = \" \"+ \" \"; var iCellCount=(c_lTabs+1)*2; var i; for (i=0;i \"; var iRow; for (iRow=0;iRow \"; if (iRow==5) szHTML+= \" \"; else { if (iRow==0) { for(i=0;i \"; } else if (iRow==1) { for(i=0;i \"; szHTML+= \" \"+ \" \"+c_rgszSh[i]+ \" \"; } szHTML+= \" \"; } else if (iRow==2) { for (i=0;i \"; szHTML+= \" \"; } else if (iRow==3) { for (i=0;i \"; } else if (iRow==4) { for (i=0;i \"; szHTML+= \" \"; } } szHTML+= \" \"; } szHTML+= \" \"; with (frames[ \'frTabs \'].document) { open( \"text/html \", \"replace \"); charset=document.charset; write(szHTML); close(); } } function fnInit() { g_rglTabX[0]=0; var i; for (i=1;i 0) { for (i=0;i offsetWidth+scrollLeft) { for (i=0;i =0) { frames[ \'frTabs \'].scroll(g_rglTabX[iNextTab],0); return true; } else return false; } function fnFastScrollTabs(fDir) { if (c_lTabs 16) frames[ \'frTabs \'].scroll(g_rglTabX[fDir?c_lTabs-1:0],0); else if (fnScrollTabs(fDir) 0) window.setTimeout( \"fnFastScrollTabs( \"+fDir+ \"); \",5); } function fnSetTabProps(iTab,fActive) { var iCol=fnTabToCol(iTab); var i; if (iTab =0) { with (frames[ \'frTabs \'].document.all) { with (tbTabs) { for (i=0;i 0 && i =0) { var elFrom=frames[ \'frTabs \'].event.srcElement; var elTo=frames[ \'frTabs \'].event.toElement; if ((!elTo) || (elFrom.tagName==elTo.tagName) || (elTo.tagName== \"A \" && elTo.parentElement!=elFrom) || (elFrom.tagName== \"A \" && elFrom.parentElement!=elTo)) { if (iTab!=g_iShCur) { with (frames[ \'frTabs \'].document.all) { tdTab[iTab].style.background=c_rgszClr[1]; } } } } } function fnSetActiveSheet(iSh) { if (iSh!=g_iShCur) { fnSetTabProps(g_iShCur,false); fnSetTabProps(iSh,true); g_iShCur=iSh; } } window.g_iIEVer=fnGetIEVer(); if (window.g_iIEVer =4) fnBuildFrameset(); //-- Weight and Body Fat Chart Chart Weight and BMI Chart Chart Measurements Chart Chart Data 7665 7335 7185 -15 False False This page uses frames, but your browser doesn \'t support them.","null","null","");arrFiles[451]=new Array("http://www.lowcarbguy.com/user/Green Bean Dish 6 - 10.htm","Green Bean Dish 6 - 10","JR Thompson Normal JR Thompson 2 11 2004-02-13T02:51:00Z 2004-02-13T02:51:00Z 1 126 719 BoyzToyz 5 1 844 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 6 per serving Servings: 4   Green Bean Dish Prep Time: 35 Min 1 pound green beans cut in 1-inch pieces (3 cups) 1/2 cup yellow bell pepper, chopped 1/4 cup onion, chopped 1 tablespoon olive or vegetable oil 2 medium tomatoes, peeled and chopped 1 teaspoon salt 1/2 teaspoon dried basil, crushed 1/4 teaspoon dried rosemary, crushed 1/8 teaspoon pepper 1. Place cup up green beans in a microwave-safe covered dish with a small amount of water until crisp-tender, approximately 10-12 minutes. Drain thoroughly. 2. While the beans are cooking, sauté the bell pepper and onion in olive or vegetable oil until tender but not brown. Add the chopped tomatoes, salt, basil, rosemary, and pepper to the bell pepper/onion mixture. Stir in the cooked green beans and continue cooking until everything is heated through.","null","null","");arrFiles[452]=new Array("http://www.lowcarbguy.com/user/Asparagus Frittata 5 or less.htm","Asparagus Frittata","JR Thompson Normal JR Thompson 2 14 2004-02-13T04:27:00Z 2004-02-13T04:27:00Z 1 168 961 BoyzToyz 8 2 1127 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 4.5 per serving Servings: 4   Asparagus Frittata Prep Time: 35 Min 2 Tbsp. olive oil 1/2 cup thinly sliced onion 1 clove garlic, minced 1 tsp. chopped fresh thyme 1/2 medium tomato, seeded and diced 12 cooked asparagus stalks, cut into 2-inch pieces 8 large eggs ½ tsp. salt ½ tsp. pepper ½ cup freshly grated Parmesan cheese 1. Heat 1 Tbsp.   of the olive oil over medium heat in a 9 to 10-inch, preferably nonstick, ovenproof frying pan. Add the onion, garlic and thyme. Sauté until the onion is soft. 2. Add the asparagus and cook for a minute longer. Add half of the tomato and give a few stirs. Remove the vegetables and wipe out the pan.   3. Turn on the broiler. While it is heating, beat the eggs, salt, pepper and cheese together. In the same frying pan, heat the remaining oil over medium heat. Pour in the eggs and scatter the vegetables on top of the eggs. Turn the heat to low and cook until the frittata is golden brown on the bottom, 5-8 minutes. Place the frittata under the broiler and cook until firm. Slide onto a plate and garnish with the remaining chopped tomato.","null","null","");arrFiles[453]=new Array("http://www.lowcarbguy.com/user/Peanut Butter Bars 5 or less.htm","Peanut Butter Bars","JR Thompson Normal JR Thompson 2 17 2004-02-13T02:56:00Z 2004-02-13T02:57:00Z 2004-02-13T02:57:00Z 1 91 525 BoyzToyz 4 1 615 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 2 per serving Servings: 4   Peanut Butter Bars Prep Time: 35 Min 2 tablespoons no-sugar peanut butter 2 tablespoons butter, melted 1/2 teaspoon liquid artificial sweetener 1/4 cup Splenda One scoop (1/3-cup) vanilla whey protein powder   1. Melt peanut butter and butter in microwave or double boiler. 2. Mix in the sweeteners thoroughly. 3. Add protein powder and stir until it forms a ball. (You may need to use clean hands to aid in the thorough mixing.) 4. Roll up in ball and knead a bit; then separate into even portions, shaping as desired. 5. Refrigerate until firm.","null","null","");arrFiles[454]=new Array("http://www.lowcarbguy.com/user/Szechuan Soup 11 - 15.htm","Szechuan Soup","JR Thompson Normal JR Thompson 2 24 2004-02-13T04:37:00Z 2004-02-13T04:37:00Z 1 214 1225 BoyzToyz 10 2 1437 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 12 per serving Servings: 8 Szechuan Soup Prep Time: 35 Min 1 ounce dried mushrooms 2 quarts chicken stock -- 2280ml 1/2 cup dry white wine 4 teaspoons soy sauce 1/2 teaspoon chili paste -- Chinese 2 1/2 tablespoons cornstarch 5 tablespoons water -- divided 6 ounces pork center loin -- 200g cut into chunks 4 ounces cooked ham -- 125g cut into chunks 1 small red bell pepper -- cut thin 1/2 cup water chestnut -- thin sliced 2 teaspoons white vinegar -- distilled 1 teaspoon sesame oil 1/2 cup dry white wine 1 egg 8 green onions -- fine chopped 8 ounces tofu, firm -- 250g in 1/2 in cubes 8 ounces shrimp -- 250g shelled & deveined 1. Place mushrooms in bowl and cover with hot water. Let stand 30 mins. Drain and squeeze out excess water, remove and discard stems. Cut caps into thin slices. 2. Combine chicken stock, wine, soy sauce and chili paste in 5 qt 2- 3   Dutch oven. Bring to boil over med heat. Reduce heat and simmer, uncovered, 5 mins. 3. Blend cornstarch and 4 T water in small bowl. Slowly stir cornstarch mixture into chicken broth. Cook and stir until soup boils. Add mushrooms, pork, ham, red pepper and water chesnuts . Simmer, uncovered, 5 mins. Stir in vinegar and sesame oil . Beat egg and remaining 1 T water with fork. Stirring constantly, gradually drizzle egg mixture slowly into soup. Add onions, bean curd and shrimp Cook until shrimp turn pink, 1-2 minutes Makes 6-8 servings.","null","null","");arrFiles[455]=new Array("http://www.lowcarbguy.com/user/Spinach with Cheese 5 or less.htm","Spinach with Cheese","JR Thompson Normal JR Thompson 2 17 2004-02-13T04:30:00Z 2004-02-13T04:30:00Z 1 139 797 BoyzToyz 6 1 935 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source Total Carbohydrates: 2.3 per serving Servings: 4   Spinach with Cheese Prep Time: 35 Min 1/2 cup grated gruyere cheese 1/2 cup ricotta cheese 1/4 cup crumbled gorgonzola or blue cheese 2 Tbsp. freshly grated Parmesan cheese 2 Tbsp. chopped fresh dill 1 large egg yolk 2 Tbsp. extra-virgin olive oil 2 10 oz. packages of fresh spinach, coarsely chopped. 1. Preheat the broiler to medium. 2. Lightly butter 11-by 7-by 2-inch baking dish. Mix the cheeses, dill and egg yolk in a large bowl. Heat oil in a large pot over medium-high heat, then add the garlic. Stir for a minute until fragrant. Pour into the prepared baking dish. Add the spinach to the pot and sauté until wilted. 3. Transfer spinach to strainer; drain well. Pour over the garlic in the baking dish. Toss to coat with the oil and spread out evenly. Sprinkle with cheese mixture. Broil until cheese is golden on top, and the spinach is heated through.","null","null","");arrFiles[456]=new Array("http://www.lowcarbguy.com/user/Teriyaki Steak 6 - 10.htm","Teriyaki Steak","JR Thompson Normal JR Thompson 2 34 2004-02-13T04:47:00Z 2004-02-13T04:47:00Z 1 145 827 BoyzToyz 6 1 971 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 6 per serving Servings: 4 Teriyaki Steak Prep Time: 50 Min 1 pound flank steak for the marinade 1/2 cup rice vinegar 1 tablespoon reduced-sodium soy sauce 2 teaspoons honey 2 teaspoons sesame oil 1 clove garlic -- minced 1 teaspoon ground ginger 1/2 teaspoon red pepper flakes -- crushed 1. To prepare marinade, in a shallow glass dish, combine vinegar, soy sauce, honey, oil, garlic, ginger, and red pepper flakes. Mix well. Reserve 1/4 cup of marinade. Add steak to marinade in dish; turning to coat. Cover dish with plastic wrap and refrigerate, for 30 minutes, turning once. 2. Preheat broiler. Remove steak from marinade. Discard marinade in dish. Broil steak 4 inches from heat, basting with reserved marinade and turning once, 5 to 6 minutes per side, for medium-well. 3. Place steak on a carving board or serving platter. Let stand for 5 minutes. Slice steak diagonally across the grain into thin slices. Serve immediately.","null","null","");arrFiles[457]=new Array("http://www.lowcarbguy.com/user/Worcestershire Casserole 5 or less.htm","Worcestershire Casserole","JR Thompson Normal JR Thompson 2 29 2004-02-13T04:42:00Z 2004-02-13T04:42:00Z 1 75 429 BoyzToyz 3 1 503 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source: Samantha Total Carbohydrates: 4 per serving Servings: 6 Worcestershire Casserole Prep Time: 35 Min 1 pound ground beef 1/4 cup button mushrooms 8 oz. broccoli flowerets 8 oz. cauliflower flowerets 1 pinch garlic salt 2 tablespoons Worcestershire sauce 1 pinch salt & pepper -- to taste 1 cup beef broth -- or chicken 1/2 cup cream Sauté beef until just cooked. Drain off fat. Combine liquids. Add beef and vegetables to casserole dish. Pour in liquids and cook at 350°F for 15-25 minutes.","null","null","");arrFiles[458]=new Array("http://www.lowcarbguy.com/user/Almond Cookies 5 or less.htm","Almond Cookies","JR Thompson Normal JR Thompson 2 44 2004-02-13T05:55:00Z 2004-02-13T05:55:00Z 1 55 316 BoyzToyz 2 1 370 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 2 per serving Servings: 24 Almond Cookies Prep Time: 30 Min 1 1/4 cups almond flour 1 cup Splenda 1 egg 1/2 teaspoon almond extract 1/4 cup butter, softened 1. Mix all together well and form into 24 small balls. Press flat on an ungreased cookie sheet. 2. Decorate with an almond slice (optional). Bake for 8 minutes at 350 degrees F.","null","null","");arrFiles[459]=new Array("http://www.lowcarbguy.com/user/Bacon Stuffed Burgers 5 or less.htm","Bacon Stuffed Burgers","JR Thompson Normal JR Thompson 2 59 2004-02-13T06:10:00Z 2004-02-13T06:10:00Z 1 129 740 BoyzToyz 6 1 868 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 3 per serving Servings: 8 Bacon Stuffed Burgers Prep Time: 30 Min 4 slices bacon 1/4 cup onion, chopped 1 can mushroom pieces, drained and finely chopped 1 pound lean ground beef 1 pound bulk pork sausage 1/4 cup Parmesan cheese, grated 1/2 teaspoon pepper 1/4 teaspoon garlic powder 2 tablespoon steak sauce 1. Cook bacon until crisp. Remove bacon and discard all but 2   tablespoons drippings. 2. Sauté onion in drippings until tender. Crumble bacon: add with mushrooms to skillet and set aside. 3. Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal. Grill over medium coals until well-done (pork sausage in burgers requires thorough cooking).","null","null","");arrFiles[460]=new Array("http://www.lowcarbguy.com/user/Zucchini Casserole 6 -10.htm","Zucchini Casserole","JR Thompson Normal JR Thompson 2 66 2004-02-13T06:17:00Z 2004-02-13T06:17:00Z 1 81 467 BoyzToyz 3 1 547 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 10 per serving Servings: 10 Zucchini Casserole Prep Time: 65 Min 2 pounds zucchini, shredded 1 1/2 cups Cheddar, shredded 1 can cream of chicken soup 2 cups sour cream 1/4 pound butter, melted 1/2 cup onion, diced 1 teaspoon salt 1. Shred zucchini and place in a colander sprinkle with salt and toss. Allow to drain for at least 15 minutes. Use your hands to press all the liquid out you can. 2. Mix all ingredients. Place in a 9 x 13-inch baking dish and bake in a 350 degree F oven for 45 minutes to one hour.","null","null","");arrFiles[461]=new Array("http://www.lowcarbguy.com/user/Three Cheese Casserole 5 or less.htm","Three Cheese Casserole","JR Thompson Normal JR Thompson 2 63 2004-02-13T06:14:00Z 2004-02-13T06:14:00Z 1 92 528 BoyzToyz 4 1 619 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 2 per serving Servings: 12 Three Cheese Casserole Prep Time: 55 Min 7 eggs 1 cup heavy cream 1 Splenda packet 4 cups Monterey jack cheese 4 ounces cream cheese 16 ounces small curd cottage cheese 2/3 cup butter, melted 1/2 cup soy flour 1 teaspoon baking powder 1. Preheat oven to 350°F. Grease a 3-quart casserole dish; set aside. 2. Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into a prepared dish. Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into squares and serve.","null","null","");arrFiles[462]=new Array("http://www.lowcarbguy.com/user/Beef Mustard Patties 5 or less.htm","Beef Mustard Patties","JR Thompson Normal JR Thompson 2 73 2004-02-13T06:24:00Z 2004-02-13T06:24:00Z 1 162 929 BoyzToyz 7 2 1089 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 5 per serving Servings: 6 Beef Mustard Patties Prep Time: 45 Min 2 pounds ground beef 1 tablespoon butter 1 tablespoon olive oil 2 green onions, chopped 2 garlic cloves, minced 1/4 pound mushrooms, sliced Salt and pepper, to taste Mustard Cream Sauce 2/3 cup white wine 2 tablespoons Dijon mustard 2/3 cup heavy cream 2 tomatoes, peeled and chopped 2 tablespoons capers 1. Shape beef into 6 oval patties. Melt butter in large skillet and add oil. Heat until foaming. Add green onions and sauté until softened; stir in garlic and sauté for 30 seconds. Add beef patties and cook to desired degree of doneness. Season with salt and pepper. Set beef patties aside to keep warm on a hot platter. 2. In same skillet, sauté mushrooms until limp and add to the warm beef patties. 3. To prepare Mustard Cream Sauce, deglaze pan with dry white wine. Reduce volume by half. Add Dijon mustard, heavy cream, tomato and capers. Heat slowly until hot but do not boil. 4. Pour Mustard Cream Sauce over beef and mushrooms. Sprinkle parsley over top to garnish, if desired.","null","null","");arrFiles[463]=new Array("http://www.lowcarbguy.com/user/Beef Baked with Yogurt 6 -10.htm","Beef Baked with Yogurt","JR Thompson Normal JR Thompson 2 70 2004-02-13T06:21:00Z 2004-02-13T06:21:00Z 1 190 1084 BoyzToyz 9 2 1272 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 10 per serving Servings: 5 Beef Baked with Yogurt Prep Time: 45 Min 6 tablespoons vegetable oil 2 pounds beef stew meat 3 onions, minced 6 garlic cloves 1/2 teaspoon ginger 1/2 teaspoon cayenne 1 tablespoon paprika 2 teaspoons salt 1/2 tablespoon pepper 1 1/4 cups plain yogurt, beaten lightly Preheat oven to 350 degrees F. 1. Heat the oil in a wide, flameproof casserole type pot over a medium high flame. When hot, put in as many meat pieces as the pot will hold easily in a single layer. Brown the meat pieces on all sides and set them aside in a deep plate. Brown all the meat this way, then remove . 2. Put the onions and garlic into the same pot and turn the heat down to medium. Stir and fry the onion-garlic mixture for about 10 minutes or until it has browned. 3. Now put in the browned meat as well as any juices that might have accumulated in the plate. Also put in the ginger, cayenne, paprika, salt, and pepper. Stir for a minute. 4. Now put in the yogurt and bring to a simmer. Cover tightly, first with aluminum foil and then with a lid, and bake for 1 1/2 hours. The meat should be tender by now. If it is not tender, add 1/2 cup of boiling water, cover tightly, and bake another 20 to 30 minutes or until meat is tender.","null","null","");arrFiles[464]=new Array("http://www.lowcarbguy.com/user/Cheddar Soup 5 or less.htm","Cheddar Soup","JR Thompson Normal JR Thompson 2 79 2004-02-13T06:30:00Z 2004-02-13T06:30:00Z 1 134 768 BoyzToyz 6 1 901 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 2 per serving Servings: 6 Cheddar Soup Prep Time: 40 Min 2 tablespoons butter 1/4 cup onion, chopped 1/4 cup chopped celery 2 tablespoons soy flour 1/4 teaspoon dry mustard 1 pinch nutmeg 1 pinch pepper 3 cups chicken stock 1 1/2 cups heavy cream 1 cup water 1 1/2 cups Cheddar cheese, shredded 1 dash Worcestershire sauce 1. In a heavy saucepan, melt butter, cook onion and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes. Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor.   Add cream and water and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt. RATE THIS RECIPE","null","null","");arrFiles[465]=new Array("http://www.lowcarbguy.com/user/Cheesecake Cookies 5 or less.htm","Cheesecake Cookies","JR Thompson Normal JR Thompson 2 89 2004-02-13T16:57:00Z 2004-02-13T16:57:00Z 1 146 835 BoyzToyz 6 1 980 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 5 per serving Servings: 16 Cheesecake Cookies Prep Time: 50 Min 5 tablespoons butter, softened 1 cup oat flour 8 ounces cream cheese, softened 2 tablespoons heavy cream 1/2 teaspoon vanilla extract 1/3 cup Brown Sugar Twin, packed 1/2 cup Splenda 1 egg 1 tablespoon lemon juice Heat oven to 350 degrees F. 1. In a medium bowl blend thoroughly butter, Brown Sugar Twin and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8-inch square baking dish; bake for 15 minutes. 2. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, heavy cream, lemon juice and vanilla extract. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. 3. Cut into 16 squares; serve. RATE THIS RECIPE","null","null","");arrFiles[466]=new Array("http://www.lowcarbguy.com/user/Cheese Pancakes 5 or less.htm","Cheese Pancakes","JR Thompson Normal JR Thompson 2 81 2004-02-13T06:32:00Z 2004-02-13T06:32:00Z 1 126 721 BoyzToyz 6 1 846 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 2 per serving Servings: 6 Cheese Pancakes Prep Time: 30 Min 8 ounces medium Cheddar, grated 3/4 cup sour cream 3 large egg yolks, beaten 3/4 teaspoon salt 1 1/2 teaspoons thyme 1/2 teaspoon dry mustard 2 teaspoons butter 2 tablespoons unflavored protein powder 1. Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the protein powder salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. 2. Melt the butter in the skillet over low heat and drop the batter by teaspoon into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. RATE THIS RECIPE","null","null","");arrFiles[467]=new Array("http://www.lowcarbguy.com/user/Mushroom Chicken Soup 5 or less.htm","Mushroom Chicken Soup","JR Thompson Normal JR Thompson 2 105 2004-02-13T17:13:00Z 2004-02-13T17:13:00Z 1 108 619 BoyzToyz 5 1 726 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 3 per serving Servings: 2 Mushroom Chicken Soup Prep Time: 35 Min 1/2 pound boneless chicken breast 2 cups chicken stock 1 cup fresh mushrooms, quartered 4 tablespoons sesame oil 2 tablespoons Sherry 2 tablespoons fresh parsley, chopped 1. Thinly slice the chicken breast meat. 2. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. 3. Serve in individual soup bowls, and sprinkle the parsley on top. RATE THIS RECIPE","null","null","");arrFiles[468]=new Array("http://www.lowcarbguy.com/user/Pork Chops -N- Cream Cheese 6 - 10.htm","Pork Chops -N- Cream Cheese","JR Thompson Normal JR Thompson 2 100 2004-02-13T17:08:00Z 2004-02-13T17:08:00Z 1 103 588 BoyzToyz 4 1 690 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 6 per serving Servings: 6 Pork Chops -N- Cream Cheese Prep Time: 65 Min 6 pork chops 1/4 cup soy flour Salt Paprika Pepper Butter to fry in 3/4 cup heavy cream 8 ounces cream cheese, cubed 1/2 tablespoon garlic salt 1/2 cup Parmesan cheese 1. Coat the chops with the seasoned flour, and brown in butter. 2. Heat milk and add cream cheese, garlic salt and 1/4 cup of the Parmesan cheese, mixing well until blended. 3. Place chops in a 12 x 8-inch baking dish. Cover with sauce and remaining 1/4 cup Parmesan cheese. 4. Bake at 325° F for 50 minutes, or until chops are tender. RATE THIS RECIPE","null","null","");arrFiles[469]=new Array("http://www.lowcarbguy.com/user/Chicken Deviled Eggs 5 or less.htm","Chicken Deviled Eggs","JR Thompson Normal JR Thompson 2 114 2004-02-13T17:22:00Z 2004-02-13T17:22:00Z 1 109 623 BoyzToyz 5 1 731 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 1 per serving Servings: 12 Chicken Deviled Eggs Prep Time: 25 Min 6 hard boiled eggs 1/2 cup chicken breast, cooked and chopped fine 3 tablespoons mayonnaise 1 tablespoon grated onion 1 teaspoon Dijon mustard 1/2 teaspoon dry mustard 1/4 teaspoon hot pepper sauce 1 tablespoon parsley, minced (for garnish) 1. Cut eggs lengthwise in half. Remove yolks and place in a small bowl. 2. Mash yolks with a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce, and parsley. Blend well. Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish. Cover and refrigerate until serving time. RATE THIS RECIPE","null","null","");arrFiles[470]=new Array("http://www.lowcarbguy.com/user/Chicken in Sour Cream 6 - 10.htm","Chicken in Sour Cream","JR Thompson Normal JR Thompson 2 110 2004-02-13T17:18:00Z 2004-02-13T17:18:00Z 1 111 636 BoyzToyz 5 1 746 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 8 per serving Servings: 4 Chicken in Sour Cream Prep Time: 75 Min 2 1/2 to 3 pound fryer chicken, cut up 1/2 cup oat flour 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup cooking oil 3 tablespoons dry onion soup mix 1 cup sour cream 1/2 cup heavy cream 1. Mix flour, salt and pepper. Dredge chicken through flour mixture. 2. Heat oil in skillet over medium heat. Add chicken and brown on all sides. Place browned chicken in 13 x 9 x 2-inch pan. 3. Combine soup mix, sour cream and milk in small saucepan. Cook over low heat until hot. Do not boil. Pour over chicken. 4. Cover and bake in moderate oven (350° F) 1 hour or until tender. RATE THIS RECIPE","null","null","");arrFiles[471]=new Array("http://www.lowcarbguy.com/user/Chicken Salad Bake 5 or less.htm","Chicken Salad Bake","JR Thompson Normal JR Thompson 2 121 2004-02-13T17:29:00Z 2004-02-13T17:29:00Z 1 91 525 BoyzToyz 4 1 615 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 3 per serving Servings: 8 Chicken Salad Bake Prep Time: 60 Min 1 cup sliced celery 1/2 cup chopped onion 3 tablespoons butter 1 1/2 cups mayonnaise 1 1/2 cups heavy cream 2 tablespoons lemon juice Salt and pepper 5 chicken breasts, cooked and chopped 2 cans water chestnuts, sliced 2 cups Cheddar cheese, shredded 1. Sauté the celery and onion in the butter. Pour into a large mixing bowl. Add remaining ingredients. Mix well. 2. Pour into greased 9 x 13-inch casserole. Bake at 350° F for 45 minutes. RATE THIS RECIPE","null","null","");arrFiles[472]=new Array("http://www.lowcarbguy.com/user/Chicken Florentine 6 - 10.htm","Chicken Florentine","JR Thompson Normal JR Thompson 2 117 2004-02-13T17:25:00Z 2004-02-13T17:25:00Z 1 158 903 BoyzToyz 7 2 1059 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 7 per serving Servings: 4 Chicken Florentine Prep Time: 45 Min 1/2 pound fresh spinach, stems removed, washed 4 tablespoons butter 1 large onion, cut into rings 6 ounces mushrooms, sliced 1/3 cup dry white wine 1 tablespoon soy flour 1 cup sour cream 1 pinch garlic powder 4 ounces sharp Cheddar cheese, grated 2 boneless, skinless chicken breasts 1.Steam spinach until wilted; drain and chop. 2. Melt 2 tablespoons of butter in large skillet and sauté onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. 3. Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate. 4. Sauté mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 degrees F for 20 to 30 minutes. RATE THIS RECIPE","null","null","");arrFiles[473]=new Array("http://www.lowcarbguy.com/user/Country Meat Loaf 5 or less.htm","Country Meat Loaf","JR Thompson Normal JR Thompson 2 135 2004-02-13T17:43:00Z 2004-02-13T17:43:00Z 1 184 1055 BoyzToyz 8 2 1237 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 3 per serving Servings: 9 Country Meat Loaf Prep Time: 80 Min COUNTRY   SAUCE 1/4 cup olive oil 8 ounces fresh mushrooms, chopped 1 large onion, finely chopped 1 garlic clove, minced 1 (28 ounce) can crushed tomatoes 1 (6 ounce) can tomato paste 1 teaspoon salt 1/8 teaspoon pepper 2 Splenda packets 1 cup water 1 bay leaf 2 tablespoons fresh basil (or 2 teaspoons dried, chopped) MEAT LOAF 2 pounds ground beef or combination of ground beef, pork and veal 1 cup pork rinds, crushed 2 eggs, beaten 1. In a skillet, heat oil on high. Sauté the mushrooms, onion and garlic. Add tomatoes, tomato paste, salt, pepper and Splenda. Remove 1 1/2 cups. Add water, bay leaf and basil to skillet. Simmer, uncovered, for 45 minutes, stirring occasionally. 2. Meanwhile, combine all meat loaf ingredients with 1 1/2 cups reserved sauce. Press into a 9 x 5 x 3-inch loaf pan lined with wax paper. Unmold onto a roasting pan. Bake at 350 for 45 minutes. 3. Remove from oven; drain. Spread 1/2 cup of Herb Sauce over top of meat loaf. Return to oven for 15 minutes. 4. Discard bay leaf and serve remaining sauce over individual servings.   RATE THIS RECIPE","null","null","");arrFiles[474]=new Array("http://www.lowcarbguy.com/user/Pepper Pork Chops 5 or less.htm","Pepper Pork Chops","JR Thompson Normal JR Thompson 2 129 2004-02-13T17:37:00Z 2004-02-13T17:37:00Z 1 86 495 BoyzToyz 4 1 580 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 1 per serving Servings: 4 Pepper Pork Chops Prep Time: 60 Min 4 pork chops,1 inch thick 2 garlic cloves 1 tablespoon ground coriander 1 tablespoon coarsely ground black pepper 1 tablespoon Brown Sugar Twin 3 tablespoons soy sauce 1. Combine all ingredients in a self-sealing bag; seal bag and marinate for 30 minutes. 2. Prepare medium-hot coal bed. Remove pork from marinade, discarding marinade, and grill chops over direct heat for 12 to 15 minutes, turning once.   RATE THIS RECIPE","null","null","");arrFiles[475]=new Array("http://www.lowcarbguy.com/user/Cream of Chicken Soup 5 or less.htm","Cream of Chicken Soup","JR Thompson Normal JR Thompson 2 140 2004-02-13T17:48:00Z 2004-02-13T17:48:00Z 1 98 565 BoyzToyz 4 1 662 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 3 per serving Servings: 4 Cream of Chicken Soup Prep Time: 30 Min 1 1/3 cups cottage cheese 1 cup heavy cream 1 cup mushrooms, sliced 3 teaspoons instant chicken bouillon 3 cup water 2 tablespoons dried chives 1 teaspoon paprika 1/8 teaspoon pepper 1/8 teaspoon ground nutmeg 8 ounces cooked chicken, cubed 1. In a blender, combine cottage cheese and milk. Blend until smooth, then pour into a saucepan. Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg. 2. Heat, stirring, over low heat until boiling. Add chicken; heat through.   RATE THIS RECIPE","null","null","");arrFiles[476]=new Array("http://www.lowcarbguy.com/user/Cream of Asparagus Soup 6 - 10.htm","Cream of Asparagus Soup","JR Thompson Normal JR Thompson 2 138 2004-02-13T17:46:00Z 2004-02-13T17:46:00Z 1 110 633 BoyzToyz 5 1 742 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 6 per serving Servings: 6 Cream of Asparagus Soup Prep Time: 30 Min 1 tablespoon butter 1 small onion, finely chopped 1/2 celery, finely chopped 2 cups chicken stock 1 pound asparagus, chopped Salt and pepper, to taste 1/4 teaspoon mace 3/4 cup whipping cream 3 hard boiled eggs, chopped 1. Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often, until soft but not brown. Add the stock and bring to a boil. Add the asparagus; simmer for 5 minutes. 2. Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat gently. Serve in bowls garnished with hard-cooked egg.   RATE THIS RECIPE","null","null","");arrFiles[477]=new Array("http://www.lowcarbguy.com/user/Creamy Chicken & Green Beans 11 - 15.htm","Creamy Chicken & Green Beans","JR Thompson Normal JR Thompson 2 145 2004-02-13T21:23:00Z 2004-02-13T21:23:00Z 1 202 1154 BoyzToyz 9 2 1354 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 12 per serving Servings: 4 Creamy Chicken & Green Beans Prep Time: 30 Min 3 pounds boneless, skinless chicken breasts 1/4 teaspoon thyme 1 onion, chopped 1 cup water 1 pound green beans, cut Into 1-inch pieces 1/4 cup butter 6 ounces mushrooms, sliced 2 tablespoons flour 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon pepper 1 cup heavy cream 1/4 cup Parmesan, shredded 1. In a large skillet, arrange chicken breasts; sprinkle with thyme and onion. Add water; bring to a boil. Cover and simmer for 10 minutes or until tender. Remove chicken; cut into bite-size pieces. 2. Preheat broiler. Spray a 2 1/2-quart baking pan with non-stick vegetable spray. 3. Cook beans in boiling salted water for 8 minutes; drain, reserving 1/2 cup. Spread beans in prepared baking pan. 4. In a large skillet, melt butter; add mushrooms and sauté until lightly browned. Stir in flour, mustard, salt, nutmeg, and white pepper; cook, stirring constantly, until bubbly. Remove from heat. Gradually stir in half-and-half and reserved bean liquid. Cook, stirring constantly, until thickened. Fold in chicken. Spoon over beans. Sprinkle with cheese. Broil, 6 inches from heat source, for 5 minutes or until sauce is lightly browned.   RATE THIS RECIPE","null","null","");arrFiles[478]=new Array("http://www.lowcarbguy.com/user/Pork Chops in Thyme Sauce 5 or less.htm","Pork Chops in Thyme Sauce","JR Thompson Normal JR Thompson 2 153 2004-02-13T21:31:00Z 2004-02-13T21:31:00Z 1 260 1488 BoyzToyz 12 3 1745 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 4 per serving Servings: 4 Pork Chops in Thyme Sauce Prep Time: 50 Min 12 pork chops, well trimmed Salt and pepper 2 cup grated cauliflower 1 egg 1 tablespoon fresh basil, thinly sliced 4 cups vegetable oil THYME SAUCE 6 sprigs fresh thyme 1 cup white wine 1 tablespoon chopped garlic 1 tablespoon chopped shallot 1 bay leaf Juice of 1 lemon 1/2 cup heavy cream 1/2 pound cold butter, cut into small pieces Salt and pepper GARNISH 4 sprigs fresh thyme 1. Season the lamb chops with the salt and pepper, and set them aside. 2. In a medium bowl place the cauliflower, egg, and basil. Add a dash of the salt and pepper. Mix the ingredients together well. Squeeze the mixture together with your hands to remove any excess water. Firmly pack the cauliflower mixture around the lamb chops so that they are coated. 3. In a large saucepan place the vegetable oil and heat it on medium high until it is hot (350F). Deep-fry the coated lamb chops for 5 to 7 minutes, or until the crust is crisp and golden brown, and the lamb is cooked to the desired doneness. 4. On each of 4 individual serving plates place the Thyme Sauce. Place 3 lamb chops on top. Garnish the dish with a sprig of thyme. THYME SAUCE: In a small saucepan place the thyme, white wine, garlic, shallots, bay leaf, and lemon juice. Heat the ingredients on medium low and let them cook for 12 to 15 minutes, or until the liquid is reduced to 1/3. Add the heavy cream and simmer it for 12 to 15 minutes, or until the liquid is reduced to 1/2. While whisking constantly, add the pieces of butter one at a time. Season the sauce with the salt and the pepper. Strain the sauce.   RATE THIS RECIPE","null","null","");arrFiles[479]=new Array("http://www.lowcarbguy.com/user/Country Meat Balls 6 - 10.htm","Country Meat Balls","JR Thompson Normal JR Thompson 2 149 2004-02-13T21:27:00Z 2004-02-13T21:27:00Z 1 160 914 BoyzToyz 7 2 1072 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 8 per serving Servings: 6 Country Meat Balls Prep Time: 1 Hour 50 Min 1/4 cup butter 1 medium onion, chopped 2 pound ground beef 2 eggs 2 teaspoons salt 1/2 teaspoon pepper 1/4 teaspoon tarragon 1/4 teaspoon marjoram 5 1/2 tablespoons tomato paste 3/4 cup beef stock 4 teaspoons Worcestershire sauce 2 teaspoons vinegar 1/2 pound mushrooms, sliced 1 cup sour cream 1. Sauté onion in half the butter in large fry pan until golden brown. Put the onion in the crock-pot. 2. Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same fry pan. Sprinkle on the tarragon and marjoram. 3. Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in the fry pan. Scrape the bottom of the pan and cook for two minutes. Pour over meatballs. Cover and cook on LOW for about 1 1/2 hours. 4. Melt remaining butter in and sauté mushrooms for minutes. Add the mushrooms and the sour cream to the meatballs and heat through.   RATE THIS RECIPE","null","null","");arrFiles[480]=new Array("http://www.lowcarbguy.com/user/Cucumber Rings 5 or less.htm","Cucumber Rings","JR Thompson Normal JR Thompson 2 165 2004-02-13T21:43:00Z 2004-02-13T21:43:00Z 1 154 878 BoyzToyz 7 2 1030 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 2 per serving Servings: 4 Cucumber Rings Prep Time: 30 Min 1 large cucumber 3 eggs 3 tablespoons heavy cream or half-and-half 1/2 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon paprika 2 tablespoons butter 1/4 cup cooked ham, chopped 1 tablespoon chopped fresh parsley 1. Remove the rounded ends from the cucumber and cut into 1/2 inch thick slices. Scoop out some of the cucumber seed area with a rounded teaspoon, leaving the shells and the others side intact. You are making a little hole in each slice. Chop scooped part and save. 2. Drain the slices well on paper towels while you lightly beat the eggs together with the chopped cucumber scoopings. Stir in half-and-half, salt, pepper and paprika. 3. Melt butter in a saucepan and cook the egg mixture gently until set. Stir in the ham and parsley. With a teaspoon, spoon the egg mixture into the holes in the cucumber slices. Arrange on a serving plate.   RATE THIS RECIPE","null","null","");arrFiles[481]=new Array("http://www.lowcarbguy.com/user/Swedish Style Steak 5 or less.htm","Swedish Style Steak","JR Thompson Normal JR Thompson 2 156 2004-02-13T21:34:00Z 2004-02-13T21:34:00Z 1 85 489 BoyzToyz 4 1 573 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 3 per serving Servings: 6 Swedish Style Steak Prep Time: 6 - 8 Hours 2 1/2 pounds round steak 1 beef bouillon, crumbled 3/4 cup water Salt and pepper 1 teaspoon dill weed 1 medium onion, sliced 1 cup sour cream 1. Cut steak into serving-size pieces. Sprinkle with salt and pepper. Place in a crock-pot. Add dill, onion, bouillon cube and 1/2 cup water. Cover and cook on LOW for 6 to 8 hours. 2. Remove meat. Thicken juices with about 1 teaspoon xanthan gum.   RATE THIS RECIPE","null","null","");arrFiles[482]=new Array("http://www.lowcarbguy.com/user/Cucumber and Avocado Salad 5 or less.htm","Cucumber and Avocado Salad","JR Thompson Normal JR Thompson 2 160 2004-02-13T21:38:00Z 2004-02-13T21:38:00Z 1 87 497 BoyzToyz 4 1 583 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:     Total Carbohydrates: 2 per serving Servings: 6 Cucumber and Avocado Salad Prep Time: 30 Min 1 cucumber Salt Chili pepper 1 tablespoon fresh lime juice 1 teaspoon minced onion 1 red bell pepper Lettuce 1 ripe avocado, sliced Fresh parsley 1. Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices. 2. Arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley.   RATE THIS RECIPE","null","null","");arrFiles[483]=new Array("http://www.lowcarbguy.com/user/Lumberjack Breakfast  5 OR LESS.htm","Lumberjack breakfast","JR Thompson Normal JR Thompson 2 7 2003-12-03T03:55:00Z 2004-02-19T00:40:00Z 2004-02-19T00:40:00Z 1 77 441 BoyzToyz 3 1 517 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates: 3 per serving Servings:   2 Lumberjack Breakfast Prep Time: 20Min     4 eggs                                                               4 slices of bacon                                          4 link sausage                                                    2 ham - thin sliced                                                1.Cook eggs according to preference. 2.Cook bacon, sausage, and ham. 3. Each serving consists of 2 eggs, 2 bacon, 2 sausages, and 1 slice of ham         ","null","null","");arrFiles[484]=new Array("http://www.lowcarbguy.com/user/Mexican Chicken Casserole 6 - 10.htm","Mexican Chicken Casserole","JR Thompson Normal JR Thompson 2 67 2004-02-19T02:10:00Z 2004-02-19T02:10:00Z 1 107 616 BoyzToyz 5 1 722 10.2625 75 Clean Clean MicrosoftInternetExplorer4 Source:   Total Carbohydrates:   8 per serving Servings