Ingredients:

•  1 lb Extra lean chicken mince meat
• 1 Onion finely chopped
• 2 tbsp Canola oil
• 2 Tomatoes medium sized, finely chopped
• 1/2tsp Whole cumin seeds
• 1 tsp Garam masala
• 1 tsp Red chilli powder
• 1/2 tsp Ground turmeric
• 1 tsp Ground cumin powder
• 1tbsp Ground coriander powder
• Salt
• 1 tbsp Ginger garlic paste

Garnishing:

•  Fresh coriander few stems
• Fresh mints few leaves
• 2 Green chilies

Directions:

• In a pan sauté onions till they are transparent on a medium flame.
• Add cumin seeds and cook for a minute
• Add ginger garlic paste and cook for another minute
• Add mince meat and chopped tomatoes and cook till it changes its color.
• Add rest of the spices and cook for 20 minutes on medium or low flame till its all cooked.
• Garnish it with chopped coriander, mint and chilies.

Enjoy it with allowed bread and salad.:)

Credit:  Hina Panjwani

Ingredients:

• 4 Chicken Breast
• 4 tbsp Approved mayo
• 4 tbsp Parmesan cheese
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Oregano
• 1 tbsp Dried Parsley
• Salt
• 1/2 tsp Black pepper ground
• 1/2 tsp Dried red chili flake

Directions:

• Trim all the visible fats, make big slits alongside the thread of chicken meat,
• Mix all the spices in mayo and massage it well on the chicken with gloved hand.
• Let it hangout for 2 hours( marinate)
• Bake it on 350 for 30 minutes, I changed the sides to ensure proper cooking.

Served it with lettuce and Caesar dressing and enjoy.:D

Credit: Hina Panjwani

Ingredients:

• 1/4cup Carbquick
• 1/4cup egg whites
• 1/4tsp baking powder
• 1tbsp ground flax
• 1tbsp plus 1 tsp canola oil
• 1tbsp cream

Directions:

• Mix together in a small bowl and in the microwave on high for 1 min and 30 seconds.
• Sometimes I add 2 tbsp PB2 before baking.

They are nice and fluffy, taste great IMHO and are filling.  The bowl I use is a glass one 2 1/2 in deep and 4 in in diameter just to give you an idea.

Credit:  Deb Spence

Ingredients:

• 1 ¼ lb Extra-Lean Ground Beef
• 4 Long Purple Eggplant
• Parsley
• Garlic
• Half-Salt
• Black Pepper
• Cayenne or Chili Pepper

Directions:

• Cut the long purple eggplants in circles as evenly as possible.
• Season your ground beef with half salt, pepper, parsley, chili powder, garlic (pretty much anyway you wish to season it, those are the seasonings I used).
• Now, in a deep oven dish line them up in a circular way.
• In a bowl mix water and half salt Sprinkle the dish with your hand or spoon
• Cover dish with foil and bake @ 350 for 50-60min
• Uncover and broil for 15 min until eggplants are cooked.

Credit:  Deb Spence

Ingredients:

• 1 dozen eggs
• 1/2 cup of green onions, cilantro
• 1 cup of Chicken breast (cooked) chopped finely
• 1 cup of broccoli florets
• 1tsp half salt 1tsp black pepper
• 1tsp garlic powder

Directions:

• Crack all eggs into bowl and whisk with seasoning
• Spray muffin pan with cooking spray
• Sprinkle cilantro, green onions and chicken breast in each pan
• Fill each pan just before the top with egg mixture
• Bake on 425c for 20 mins

Credit:  Danielle Ganley

Ingredients:

• 2 cups Carbquick
• 3 tbsp strawberry Sugar Free jam
• 1/4 cup Erythritol
• 1 1/4 cup Unsweetened Almond milk…preferable 0 net carbs
• 2 tbsp vegetable oil
• 1 egg
• 3/4 tsp baking powder
• 1 tbsp Vanilla

Directions:

• I mixed all the ingredients in a bowl all at once.
• Each muffin is 50g individual measured them.
• Baked at 375. For 20 mins.

You will see the muffin rise and you can test it with a toothpick

Credit:  Candis Sutton

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