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 A delightful combination of steamed cauliflower, creamy Swiss cheese and spicy pork sausage! This makes a great main dish or you can serve it as a side with your favorite meat.
1 (16 ounces) package frozen cauliflower
1 (8 ounces) package cream cheese, softened
1/2 pound bulk pork sausage, cooked, drained and crumbled*
Salt & Pepper (to taste)
4 ounces Swiss cheese, thinly sliced
4-5 slices bacon, cooked crisp and crumbled
1. Preheat oven to 350 degrees F. Microwave or steam the cauliflower until tender; mash with a potato masher until smooth. Add the cream cheese, sausage, and salt and pepper to taste.
2. Spread 1/2 the cauliflower mixture into bottom of a 2-quart casserole; top with 1/2 the cheese. Add the remaining cauliflower mixture and top with the remaining cheese; sprinkle top with the crumbled bacon. Bake 30 minutes or until hot and bubbly.
Makes 6 servings, each containing 5 grams of carbohydrates and 2 grams of fiber for a total of 3 grams of usable carbohydrate and 13 grams of protein.
* If your family is not fond of sausage, you may substitute lean ground beef for the sausage.
Emily
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 With several members of my family deciding to try the low-carb diet, I have been busy coming up with new recipe ideas to meet their dieting needs. This meatloaf recipe has quickly become a favorite of both carb-eaters and low-carb-dieters alike. It has a wonderful Mexican flavor with just the right blend of spices!
1 pound lean ground beef
1 pound mild bulk pork sausage
1 cup crushed plain pork rinds
1 (4-1/2 ounces) can diced mild green chilies
1 medium onion, finely chopped
1 (8 ounces) package shredded Monterey Jack cheese
3/4 cup salsa (your choice of mild, medium or hot)
1 egg
2 cloves garlic, crushed
2 teaspoons dried oregano
2 teaspoons ground cumin
Salt (to taste)
Pepper (to taste)
1. Preheat the oven to 350 degrees F.
2. In a very large bowl, combine all the above ingredients; with clean hands, knead until well blended; shape into a loaf.
3. Turn the mixture out on a clean broiler rack that’s been sprayed with cooking spray. This will make a big loaf about 3-inches thick. Bake for 1-1/2 hours.
Makes 8 servings, each containing 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 28 grams of protein.
Emily
Emily's Favorite Recipes:
 Your family, friends and guests alike will enjoy this rich cheesy dip. Don’t be surprised by how quickly it disappears!
1 (8 ounces) package cream cheese, softened
1/2 cup mayonnaise
1-1/2 cups shredded cheddar cheese
2 tablespoons chopped onion
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
8 slices bacon, cooked crisp and crumbled
1. Preheat the oven to 350 degrees F.
2. In a medium mixer bowl, beat the cream cheese and mayonnaise until smooth. Stir in the cheese, onion, parsley and garlic powder until well combined. Spread the mixture evenly on the bottom of a 9-inch glass pie plate.
3. Sprinkle the crumbled bacon over the top and bake for 15 minutes. Makes 12 servings each with 2 grams of carbohydrates, a trace of fiber and 7 grams of protein.
Emily
Emily's Favorite Recipes:
 This is a wonderful alternative to regular deviled eggs. The deviled ham gives these eggs a delightful country flavor!
6 hard-boiled eggs, shells removed
1 (3 ounce) can deviled ham
1 tablespoon spicy brown mustard
3 tablespoons mayonnaise
1/4 teaspoon salt
Paprika
1. Slice the eggs in half; carefully remove the yolks into a small mixing bowl. Mash the yolks with a fork; stir in the deviled ham, mustard, mayonnaise and salt, mixing until creamy.
2. Spoon the mixture back into the hollows in the egg whites; sprinkle with a small amount of Paprika for color. Makes 12 halves, each with 1 gram carbohydrate, a trace of fiber and 4 grams of protein.
Emily
Emily's Favorite Recipes:
 I was in the mood for some fried salmon patties one day last week but alas, I did not have any salmon in my pantry. I did, however, have some tuna, so I decided to substitute the tuna for the salmon. I must say, they turned out to be quite good!
2 (5 ounces each) cans water-packed tuna, drained and flaked
3 egg whites*
2 teaspoons lemon juice
3 tablespoons seasoned dry bread crumbs
2 tablespoons minced fresh onion
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
1. In a medium bowl, combine all the ingredients until well blended. Shape the mixture into 4 equal patties.
2. Spray a large nonstick skillet with nonstick cooking spray; heat over medium heat. Add the patties and cook until golden brown, about 5 minutes on each side. Makes 4 servings.
Per Serving: 137 Calories, 1 g Total Fat, 0 g Saturated Fat, 32 mg Cholesterol, 462 mg Sodium, 5 g Total Carbohydrate, 1 g Dietary Fiber, 26 g Protein, 24 mg Calcium.
* If you are not watching your cholesterol, you could use 3 whole eggs. The cholesterol count will, however, be higher.
Emily
 It doesn’t matter if you are keeping track of your carbs or not, these chops are wonderful! At least, my hubby thinks so!
1-1/2 pounds boneless pork loin chops, sliced thin
4 tablespoons butter
1 small onion, sliced
1 clove garlic, crushed
8 ounces sliced mushrooms
1 can quartered artichoke hearts, drained
1/2 cup chicken broth
2 teaspoons Dijon mustard
1. Melt 2 tablespoons of the butter in a large, heavy skillet over medium heat. Brown the meat on both sides, about 4 minutes per side; transfer to a plate and keep warm.
2. Add the remaining butter to the skillet; add the onion, garlic and mushrooms. Sauté until the onion and mushrooms are limp. Add the artichokes, chicken broth and mustard; stir to dislodge the tasty brown bits on the bottom of the skillet. Return the pork chops to the skillet; cover and simmer for about 5 minutes. Serve the chops with the vegetables spooned over the top.
Makes 4 servings each with 6 grams of carbohydrates and 2 grams of fiber for a total of 4 usable carbs and 25 grams of protein.
Emily
 Some of my family members have recently decided to try the low-carb diet* for weight loss. I am, of course, always trying to come up with new food ideas to help them reach their weight loss goals and also add some extra taste appeal to their diets. This recipe turned out to be a delicious success!
1 (13.5 ounces) can artichoke hearts, drained and chopped
1 cup mayonnaise
1cup grated Parmesan cheese
1 clove garlic, crushed (can use 1 teaspoon jarred, chopped garlic)
Paprika
1. Preheat the oven to 325 degrees F.
2. Mix first 4 ingredients together in a medium mixing bowl until well blended.
3. Pour the mixture into a small, oven-proof casserole, sprinkle a little paprika over the top. Bake for 45 minutes. Serve hot with pepper strips, cucumber rounds, celery sticks, low-carb fiber crackers or pork rinds.
Makes 4 servings each with 3 grams of carbohydrates and 1 gram of fiber for a total of 2 grams usable carbohydrates and 10 grams of protein. (This analysis does not include vegetables or crackers).
* You don’t have to be eating a low-carb diet to enjoy this wonderful dip! Try it with your favorite dipping vegetables, chips or crackers.
Emily
 I have made this “really good” egg salad for so many years, I don’t even remember the first time I made it. We really enjoy this during the hot days of summer!
6 hard boiled eggs, shelled & chopped
1/2 cup mayonnaise
2 tablespoons prepared mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
5 slices crisp, cooked bacon, crumbled
In a medium bowl, combine the first 5 ingredients until well blended; fold in the bacon. Serve on your favorite snack crackers or as a sandwich on toasted whole wheat bread.
Emily
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