Ingredients:

Please use the amount of vegetables that would work best for the amount of people you were feeding, as well as vegetables to your particular taste. Below is what I used

• 1/2 Zucchini cut into matchsticks
• 1/2 Bell Pepper cut into strips
• Sliced hand full of mushrooms
• 3 green onions cut on biased
• 3 baby bok choy chopped
• Broccoli Florets
• 3 chili peppers diced ( I used hot red chilies along with the seeds) Change for taste.

Directions:

• Marinate Beef Strips in a few shakes of low sodium soy sauce, 1 tablespoon of pepper (to taste)  I marinated mine for about an hour.
• Heat small amount of oil and garlic in a pan at medium high, add half the veggies cook stirring continuously until broccoli is bright green however, still crisp.  I did my vegetables in two batches because I made a large quantity.  Remove veggies and set aside.
• Pour beef strips into pan along with chilies and sauté quickly on high for about a minute.  Do not cook through or it will be tough.  Remove from heat and set aside.
• Back into pan, add low sodium soy sauce, Xyla Teriyaki Sauce, Pepper, dash of cayenne (again you can omit, I love spicy food) Add small amount of beef broth.  Bring to a low simmer, let simmer for 2-3 minutes.  Dust 1/8 teaspoon (depending on the rest of your liquid ingredients) and whisk, leave to simmer again for 2 minutes.  Add in Veggies back to pan and mix so sauce coats vegetables, cook until tender crisp and add beef back to pan mix well until heated through.  I opted to use a tiny splash of sesame oil at the very end but again this can be omitted.

Enjoy!

Credit:  Amanda Parker

Ingredients:

• 1 cup Carbquick
• 3/4 cup Egg whites
• 1 tbsp table cream
• pinch of half salt
• 1/4 tsp ground black pepper
• 1/2 tsp baking powder
• 1 tsp parsley
• 1/2 tsp Garlic powder
• 1/4 tsp Dried red chilli flakes
  Please adjust spices as per your taste.
• 2 tbsp zero Carb Parmesan
• 2 tbsp Reduced fats Kraft Tex Mex cheddar mozzarella cheese

Directions:

• In a bowl add egg whites and all the dry spices with cream and with a electric beater beat well.
• Add cheeses and carbquick and mix well till it becomes a dough.
• Grease a baking tray and with oil hands take small ball size and shape it in a biscuit shape, space them since they will expand.
• Bake them on 20 minutes on bake setting for 350.

I used my small toaster oven and it made 5 big size biscuits. I am on phase 2 but please use your own discretion if on phase 1.:)

Credit:   Hina Panjwani

Ingredients:

• 1 head of Cauliflower
  
• 1 packet of Good Seasons Italian Dressing (dry)
  
• 2 eggs
  
• 1/4 cup fresh Grated Parmesan Cheese

Directions:

• Pre heat oven to 325°
• Grate or process the flower parts of the Cauliflower (no stems) until they are the resemble rice or smaller. I used a mini chopper and it worked great!
• Next in a medium bowl ..combine cauliflower, dressing packet .eggs and cheese.
• Mix well and place on parchment lined cookie sheet and form a square about an inch or so of thickness.
• Bake for 40 minutes and remove from oven and while using another lined cookie sheet over top of the bread flip it over and bake for an additional 15-20 minutes.
• Allow to cool and slice into squares for bread!!! Yum!!

This recipe makes 6 squares enough for three sandwiches.  Refrigerate leftovers or freeze for future use!

Enjoy!!!!!

Credit:  Barb Miller

Ingredients:

• 1/2 cup Canola Oil
  
• 1 cup baking SPLENDA®
  
• 2 Large Eggs
  
• 1/4 tsp. lemon or almond extract
  
• 2 cups Carbquik
  
• 1 tsp. Baking Powder
  
• 1/2 tsp. Baking Soda
  

Directions:

• PREHEAT oven to 350°F. Line a cookie sheet with parchment paper.
  
• MIX the oil and baking SPLENDA® together in a large mixing bowl.  Add eggs, one at a time, mixing well after each addition.
• Add extract. Stir until blended. Set aside.
  
• MIX Carbquik, baking powder & baking soda together.
  
• POUR the flour mixture into the oil and egg mixture and stir until blended.
  
• DIVIDE dough in half. Shape each half into a log approximately 2 inches wide by 12 inches long. Place the logs on the prepared pan 2 inches apart.
  
• BAKE in a preheated 350°F oven for 20-25 minutes.
  
• REMOVE from oven and cool for 5 minutes.
• Slice the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide.
• Put back on baking tray on their sides and put back in oven to dry out with the oven off for 15 to 20 minutes.

COOL and store in airtight container.

Credit:  Dinah Prata

Ingredients:

• 1 lb ground beef
• 2 bunches green onions sliced and separated into white and greenends
• 2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh ginger
• 1/2-1 1/2 teaspoon dry crushed red pepper ( start off with just alittle and work your way up)
• 2 tablespoons sesame oil
• 2 tablespoons Carbquick
• 3/4 cup no salt added  beef broth
• 1/3 cup Homemade Hoisin Sauce 
  • Ingredients
    • 4 tablespoons sodium reduced soy sauce
    • 2 tablespoons PB2
    • 1 tablespoon Splenda
    • 2 teaspoons seasoned cider vinegar
    • 1 garlic clove, finely minced
    • 2 teaspoons sesame seed oil
    • 1 teaspoon Frank’s hot sauce (more or less to taste)
    • 1/8 teaspoon black pepper
  • Directions
    • Combine all ingredients in a small mixing bowl.
    • Mix with a whisk until well blended.
• 2 tablespoons sodium reduced soy sauce
• 2 packages Shiritaki noodles cooked as per direction

Directions

• Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
• Pour sesame oil in pan and heat till hot.
• Sauté white ends of onion and next 3 ingredients in the hot sesame oil until tender.
• Combine Carbquick and beef broth, whisking until smooth.
• Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
• Bring to a boil, stirring constantly 1 minute.
• Stir in ground beef.
• Toss with hot cooked noodles, and sprinkle with green ends of onions.

Credit:  Deb Spence

Ingredients:

• 2 lbs boneless chicken breast, cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 1 garlic clove, crushed
• 2 tbsp sweetener (I use Truvia)
• 2 tbsp Dijon mustard
• 4 tbsp water
• 2 tbsp freshly ground ginger
• 4 garlic cloves, peeled and crushed
• Half-salt and pepper to taste
• 1 tsp cayenne pepper (optional)

Directions:

• Heat oil in a large skillet, add garlic and fry about 1 minute.
• Add chicken pieces and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium.
• Heat, until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.
• Serve over hot cauliflower rice.

Credit:  Deb Spence

Ingredients:

Marinade

• 1½ tbsp soy sauce
• 1½ tbsp white wine vinegar
• 1 tbsp sesame oil
• 1 tbsp orange zest (1 medium orange)
• 1 tbsp fresh ginger, grated
• 2 tbsp sweetener (I use Truvia)
• 1 tsp minced garlic
• ½ tsp chili flakes
• ¼ tsp black pepper

Chicken

• 1½ lb boneless/skinless chicken breasts
• 2 tbsp oil
• ½ green pepper, diced
• 5 green onions, sliced

Directions

• Combine marinade ingredients in bowl and mix until well blended.
• Cut chicken into 2 inch strips.
• Place chicken and marinade in 1 gallon zipper bag.
• Marinate in refrigerator for at least 2 hours (up to overnight for a more intense flavour) .
• Remove the chicken from the bag, reserving any excess marinade.
• Heat oil in wok or large skillet over high heat.
• Cook and stir the chicken 2 minutes until it starts to brown.
• Add the pepper, green onions and marinade.
• Cook 3-4 minutes, stirring constantly, until the sauce has reduced and the chicken is done.

Serve over cauliflower rice.

Credit:  Deb Spence

Ingredients:

• 1 cup no salt added chicken broth
• 1 Tbsp garlic, minced
• 1 Tbsp fresh ginger, minced
• 1 Tbsp  lemon juice
• ¼ cup  paprika, ground
• ½ tsp cayenne pepper
• 8 chicken thighs, bone in and skinless

Directions:

• Combine stock, garlic, ginger, lemon and spices in a large re-sealable bag and mix well.
• Add chicken thighs to bag and toss, ensuring they are well coated.
• Marinate in the refrigerator for 2-3 hours (up to overnight for a more intense flavour).
• Remove chicken from marinade and transfer to a roasting pan.
• Bake for 30 minutes or until fully cooked at 350°F(180°C) or grill chicken on a BBQ.

Credit:  Deb Spence

Ingredients:

• 1-2 celery sticks, chopped fine
• 3-4 green onions, finely sliced
• 1/2 large cooked boneless, skinless chicken breast diced
• 1-2 TBS Fresh Dress Wicked Caesar salad Dressing
• 1 tsp fresh lime juice
• 1 tsp curry powder
• Chopped fresh basil leaves (optional)
• Half salt and/ or McCormick no salt garlic and herb seasoning, pepper to taste
• Joseph’s flax, oat bran, whole wheat pita bread (1/2 pita per serving)
• Lettuce or spinach

Directions:

• Mix celery, green onion, and diced chicken in a bowl.
• Add salad dressing and spices and stir.
• Spoon into pita halves and add spinach, lettuce, or leftover salad.

Credit:  Deb Spence

Ingredients:

• 2 eggs
• 1 cup Carbquick
• 4 Babybel light cheese chopped fine
• Pinch of bio-salt
• Pinch of pepper
• Pinch of garlic powder
• 1/4 tsp. baking soda
• 1 1/2 Tbsp canola oil

Directions:

• Pre-heat oven to 350 degrees
• In a mixing bowl- combine all ingredients EXCEPT egg and oil
• In a small bowl combine the egg and oil
• Then stir the 2 mixtures together in the mixing bowl and combine them very well
• Take 1/4 of the mixture and put between 2 pieces of parchment papers.
• Roll them out with a rolling pin until a 1/8″ or less. VERY thin.
• Put on cookie sheet and bake 12 minutes until they start to turn a gold/brown and are a little more firm in the middle of the crackers.
• Right out of the oven- use a roller type pizza cutter and cut them into squares.
• Repeat with the other 3 parts to this batch.
• Let them cool.

You may need to re-cut the crackers after they cool.

*You can add herbs to make for a different flavor.

Credit:  Deb Spence