Taco Bake (low carb)

2 low carb wraps
4 oz cream cheese
3 eggs (or egg substitute)
1/4 cup cream
1 tsp taco seasoning

spray bottom of 9x13 bakingnpan. Place wraps on bottom. Beat cream cheese and eggs until smooth. Add cream and seasoning. Pournover wraps. Bake for 5 minutes at 375 degrees, remove from oven.

1 pound ground beef, browned.
1/4 cup tomato sauce
1 Tbsp taco seasoning
2 cups grated cheddar cheese

Combine avove ingredients. Pour over above mixture. Bake on 350 degrees 20 minutes or until bibbly.

1/8 pan equals 5 carbs, 400 calories

3-2-1 cake (EASY)

3 Tablespoons mix
2 Tablespoons water
1 minute in microwave

This is so simple and good. Take 1 box Angel food cake mix and 1 box regular cake mix
(any flavor, even sugar free). Combine both mixes in ziploc bag and shake well to mix.

Use amounts listed above for each serving. Cook in ramekin in microwave for 1 minute.
Delicious !!!

Use your imagination to create different cakes. Chocolate cake drizzed with hot fudge and topped with strawberries is good.

Using all white you can pineapple upside down cake by patting dry a slice of pineapple and placing it in the bottom on ramekin before adding batter. Maybe sprinkle a little brown sugar on pineapple before adding batter.

This is a great recipe when you don't want to have an entire cake to eat or possibly waste.

NOTE: 1 of the cake mix must ALWAYS be angel food mix.

Low carb Cauliflower mash (really good)

1 head cauliflower cleaned and cut into pieces.
Steam cauliflower until tender.
Mash and you would potatoes. Add desired abmount of butter and cream.
Salt and pepper to taste.

Serve with favorite meat.

Hot Artichoke Dip (low carb) 2 carbs per 1/4 cup

1 large can artichoke hearts, drained and chopped
1 tsp. minced garlic
2 Tbsp. minced white onion
1 0r 2 tsp olive oil
salt and pepper
8 oz cream cheese
1/3 cup sour cream
1/4 cup mayonnaise
4 strips crisp bacon

Saute artichoke hearts, garlic and onion in saute pan with olive oil. Salt and pepper
to taste. Add artichoke mixture to food processor with cream cheese, sour cream, mayonnaise and two strips of crumbled bacon. Process until smooth.

Pour into baking dish sprayed with Pam. Crumble remaining two bacon strips on top.
Bake in preheated 350 degree oven until bubbly. Serve with crackers or low carb tortilla chips.

Crispy tortilla chips: Cut tortilla into strips (I use low carb) Lightly brush with
olive oil, salt and place in skillet on medium heat. Brush olive oil on other side when you turn them over. Cook until desired brown is achieved. Cool chips and serve with dip.

1/4 cup dip is 2 carbs

Chicken Marsala (low carb version)

1 pound chicken breast tenders
1 Tbsp olive oil
1 Tbsp capers
8 oz sliced mushrooms
1/4 cup marsala wine
1/4 cup water
3 Tbsp butter
Juice from 1 fresh lemon
Salt and pepper to taste

Salt and pepper chicken tenders. Brown both side on medium high heat. Add remaining ingredients except for lemon juice. Turn heat down and simmer (covered is best) until
tender. Remove lid, add lemon juice and serve.

Marinated Shrimp and Artichokes

1/4 cup white or balsamic vinegar
2 Tbsp chopped fresh parsley
1 Tbsp chopped green onion
3 Tbsp olive oil
1 envelope garlic and herb dressing mix
1 lb peeled, deveined, large cooked shrimp
1 (14 oz) can artichoke hearts, drained and cut in half
1 (6 oz) can large black olives, drained
1 cup halved grape tomatoes
1 (4 oz) package feta cheese, cut into 1/2 inch cubes or crumbled
Fresh basil leaves

1. Whisk together vinegar and next 4 ingredients in a bowl. Stir in shrimp and nex 4 ingredients. Cover and chill 8 to 24 hours.
2. Stir in desired abmount of basil just before serving. Serve with a slotted spoon.

Creamy Crock Pot Mac and Cheese

2 cups elbow macaroni (8 ounces)
4 tablespoons butter
1 cup heavy cream or evaporated milk
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon mustard powder
Pinch cayenne pepper (optional)
2 1/2 cups shredded Cheddar cheese (6 ounces)
1 can cheese soup
1 cup sour cream

1. In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well. Placepasta in crock pot. Add the butter and stir until the butter has melted and the pasta is coated.

2. In a medium bowl, whisk together the cream, sour cream, soup, salt, black pepper, mustard powder, and cayenne pepper, if using. Pour the mixture into the pot and stir. Add the cheese, stir until well combined. Cook on high 2 hours or low up to 4 hours. Stir a few times to keep cheese from browning and forming a film on sides of crock pot.

Serves 4-6. Easily doubles for a larger crowd.