Ranch Jack Chicken, family favorite. Found it on these boards a while ago.

Ranch Chicken Jack
Serves: 4-6
Carbohydrates Per Serving: 3
Preparation Time: 15 minutes
Ingredients:
3 boneless,skinless chicken breasts, cut into strips
6 strips bacon,fried crisp, and crumbled 1/4 cup prepared ranch dressing
1/3 cup shredded monterey/jack cheese

Cooking Instructions:
Fry chicken strips in butter til done.Turn into a lightly greased casserole dish.Pour dressing over chicken. Then put crumbled bacon on, then the shredded cheese,,Broil til cheese is melted and lightly browned.

It has to be the flourless chocolate fudge cake which I found on this site last week!!! It is absolutely divine...really melt in your mouth ...and so easy to make, a bit high on the carbs - 4 per slice but well worth it after a long day!!!

The mock fried rice from this site is #1!

#2 is a recipe that I can't remember where I got it. I call it a Spinach Crepe and it is delish! I don't even like eggs, but I LOVE this!!! I made a few changes to it.

Spinach Crepe

4 TBSP Butter
4 Green Onions (sliced) OR 1/4 cup onion (chopped)
1/4 cup fresh parsley OR 4 tsp dried parsley
1/2 lb. fresh spinach OR 1 can of spinach (drained)
2 eggs
salt and pepper
1 oz cheese (cut into pieces - optional)

Melt 3 TBSP butter in pan. Add onion and parsley (SEE NOTE BELOW!) and cook until softened. Add spinach. Cook until softened. Beat eggs in a bowl. Stir in spinach mix. Season to taste w/ salt and pepper. Melt 1 TBSP butter in pan. Spread mix in pan. Cover and heat on medium/low for 10 minutes or until set. Slide crepe out of pan and cut in half. If desired put equal amount of cheese on each half and roll each half up. The cheese melts quickly and is really yummy!! Keeps well in fridge for a day or so.

Net Carbs for whole recipe = 12 (not including cheese)

NOTE: If you are using dried parsley do NOT add it until you mix the eggs and spinach mix together, otherwise the flavor is lost.


Julie

Mine and the whole family actually....
We love the stuffed mushrooms!! I use the one with mild breakfast sausage and spinach....mmmmm

I was looking for a way to eat more beef, since DH and I love it but it's usually more expensive than chicken or pork. So I started buying the cheap steaks that are labeled "for braising." I didn't even know what braising was! I just followed the directions to cook the steak on the stovetop for an hour and a half, in a little bit of water (I add some soy sauce), then serve with sauteed mushrooms and onions. Yum!

My absolute other favorite thing to eat is venison tenderloin sauteed with mushrooms and onions (seeing an I-love-mushrooms pattern here?). Course, you have to put in an awful lot of work to get the venison, and then it's only one or two meals of tenderloin!

Gee to get our elk we just made puppy dog eyes at SO's parents. Of course that ment only getting a small package of tenderloins his mom snuck in behind his dad's back

Maamel: Where exactly was that flourless chocolate cake recipe? In Sweet Treats? In Baked Goods? Sounds yummy.

Definately the Fried "Rice", I make it with shrimp and have it at least once a week for dinner, and the leftovers the next day for lunch.
Other favs are:
Stuffed Portabellos (with italian sausage)
Philly Cheesesteaks (on La Tortillas)

About 6-8 months ago I made up a recipe for a mock-potato casserole, using diakon radish. I slice the radish very thin and line the bottom of a buttered casserole dish. Then, I layer with whatever I have on hand: onion, ham, broccoli, mushrooms, etc. Add a layer of shredded cheese. Another layer of diakon, etc. Top it off with more shredded cheese and cover with foil. Put in 350 oven for about an hour, then take off the foil and cook for another 1/2 hour or so, until the cheese has browned nicely and the diakon is tender.

My DH just loves the recipe - and he hates radishes! He said that the only radish taste he gets is when he burps - he will get a very mild radish taste. The casserole really has a scalloped potato taste to it!

I found the recipe....Here is it...


Chocolate Fudge Cake (for a special occasion or a chocolate craving)

2 cups Almond Flour
1.5 cups Splenda
½ cup cocoa
2 tsp. baking soda
1.5 tsp. baking powder
1 tsp. salt

2 eggs
¾ cup cream
1/3 cup chocolate SF syrup
½ cup oil
2 tsp. vanilla

Mix dry ingredients together….whisk “wet” ingredients together. Then add the wet to the dry.

I made mine in a bundt cake pan.

If you don’t have any SF syrup, make your own using:

1 oz. unsweetened chocolate
2 tbsp. unsalted butter
1 tsp. Splenda
1 tsp. White Sugar Twin
A few drops of liquid sweetener

Bake for 30-35 minutes at 350. This doesn’t rise real high, but it has a nice fudgey taste. Don't overcook. It will look a little "oily" when still hot.

I use this to make triffle (using a little fruit and SF pudding).

Store in refrigerator.

Two others I forgot:
Philly cheesesteaks without the bun: take some frozen Steak-Ums, break into chunks and fry in oil until cooked. Add some tomato sauce (make sure you're not using cast iron cookware) and a little worcestershire, season with salt. Eat with a fork. It's especially good with a little provolone.

And I love the portabello mushroom pizza, which I had totally forgotten about until a few days ago when someone mentioned it in a thread. Take a portabello cap, clean, brush with olive oil, then put it under the broiler for a few minutes. Top it with pizza sauce, cheese and whatever toppings you like, then bake/broil until cheese is melted. This is so delicious, and a perfect one-serving meal.

Could you please provide a link to this recipe? That sounds amazing!

I made this last nite:

Cook boneless, skinless chicken breasts in oven 350 for approx 1 hour or less

Serve with:

Creamy Seafood Sauce

1/4 cup butter
1 1/2 - 2 cups heavy cream
1 can shrimp
1 can crabmeat
1 8 oz creamcheese
parmesen cheese

Melt butter in saucepan, add cream and heat to boiling, add creamcheese and stir constantly until melted, add seafood, salt and freshly ground pepper and parmeson cheese (a bit of dill optional) and stir until heated.

This is very delicious served over the chicken breast, which could be bbqd as well

pjo1966,

http://www.lowcarb.ca/karen/recipe068.html

this is for the olive and feta meatballs -- good with either the green or black olives or no olives at all!

Julie10, thanks for the recipe! I have already printed it out and will probably try it in a few days.