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Everyone in my family loves these scrumptious little meatballs!
1 pound lean ground beef
3 large eggs, lightly beaten
3/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
Crumble the ground beef into a large bowl. Add all the remaining ingredients except the oil; mix well. Wet hands; form meat into 24 balls.
In a large skillet, heat the oil until hot. Cook meat balls in the hot oil, turning often to brown on all sides, un til meat is no longer pink. Drain on paper towels. May be served with hot mustard for dipping, if desired. Makes 24 meat balls.
No need to worry about the carbohydrate count; you could eat the entire batch for just 3 net carbohydrates!
Emily
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 An easy but delicious Swiss steak recipe that will not only please the carb conscious members of your family, but everyone else as well!
2 pound round steak, cut into serving size pieces
1 medium onion, sliced
1-(4 oz) can mushrooms, drained
1-(15 oz) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Place half the round steak in bottom of a 5 quart slow cooker. Sprinkle half the onion and half the mushrooms on top of the steak.
In a small bowl, combine the tomato sauce, salt, pepper and garlic powder. Pour half the mixture over the onion and mushrooms.
Place the remaining round steak on top, sprinkle with the remaining onion and mushrooms. Pour the remaining sauce mixture over all. Cover and cook on Low for 6 to 7 hours or until the meat is tender.
Remove the lid and cook uncovered on High until sauce is slightly thickened.
Makes 8 servings with 4 net carbohydrates per serving. This count is assuming you eat all of the sauce, if not, the carb count will be slightly lower.
Emily
Emily's Favorite Recipes:
 These crispy, spicy hot wings make an excellent appetizer, snack or even a full meal!
1-1/4 teaspoons cayenne pepper
2 teaspoons dried oregano
1 teaspoon curry powder
2 teaspoons paprika
2 teaspoons dried thyme
2 pounds chicken wings, cut into drumettes.*
1. Preheat oven to 375 degrees F. In a small bowl, combine the cayenne pepper, oregano, curry powder, paprika and thyme; mix well.
2. In an ungreased, shallow baking pan, arrange the wings in a single layer. Sprinkle the spice mixture evenly over them, turning to coat both sides.
3. Bake for 45 to 50 minutes, or until crisp. Serve with ranch or blue cheese dressing and celery sticks, if desired.
Makes about 24 pieces, each with a trace of carbohydrate.
* For extra convenience, you can find drumettes in the freezer section of your local grocery.
Emily
Emily's Favorite Recipes:
 The perfect addition to your picnic basket! Also great as a side for dinner or an in-between-meal snack.
6 hard boiled eggs, shells removed
1/4 cup mayonnaise
1 tablespoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon granulated sugar
paprika
Cut eggs in half lengthwise. Remove the yolks and place in a small bowl; set whites aside. Mash the egg yolks with a fork.
Add the mayonnaise, mustard, salt, pepper and sugar to the egg yolks. Mix together until well blended.
Spoon the mixture into the egg whites. Place stuffed eggs on a serving dish; lightly sprinkle with paprika.
Refrigerate until ready to serve. Makes 1 dozen, each with a trace of carbohydrate.
Emily
Emily's Favorite Recipes:
 Serve this savory and delicious chicken with your favorite salad vegetables for a real dinner treat!
4 slices bacon, chopped
2-1/2 to 3 pound chicken, cut into serving pieces*
1 (10 oz) package fresh mushrooms, quartered
1 garlic clove, finely chopped
1 envelope onion soup mix
1-3/4 cups water
1/2 teaspoon dried thyme leaves, crushed
1. Cook bacon in a 6-quart Dutch oven over medium-high heat until crisp; about 3 minutes. Remove and set aside, reserving drippings.
2. Add the chicken to the reserved drippings and brown over medium-high heat; remove and set aside.
3. In the same Dutch oven, add the mushrooms and garlic; cook over medium heat, stirring often, about 4 minutes.
4. Return the chicken and bacon to the Dutch oven. Add onion soup mix blended with water and thyme. Bring to a boil over high heat; reduce heat to low and simmer covered 40 minutes or until chicken is done. Makes 4 servings, each with 3 net carbohydrates.
* Since my family prefers all-white meat, I used 4 boneless, skinless chicken breasts halves.
Emily
 My husband was the inspiration for creating this meatloaf recipe. He was never a big fan of meatloaf because he didn’t like the ketchup taste, so I came up with this recipe. It was an instant success, not only with my husband, but my “I don’t like meatloaf” daughter-in-law as well. Try it, you just might like it!
3 pounds ground beef chuck
2 eggs, well beaten
2 (10 oz.) cans diced tomatoes and green chilies, undrained*
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 package meatloaf seasoning
1/2 cup diced onion
1/2 cup diced celery
3/4 cup grated Parmesan cheese
1. In a large bowl combine all the ingredients until well blended ( I find that using my hand is a faster, easier way to do this). However, you may use a large spoon if you prefer.
2. Press meat mixture in bottom of a 2 quart casserole dish. Make a ridge around outside edges of meat mixture. This will allow space to contain the drippings.
3. Bake in 350 degree F oven for about 1 hour. Drain the drippings twice during cooking. Cut into squares to serve.
Makes 8 servings, each with 4 net carbohydrates.
Emily
 Great tasting green beans are a favorite vegetable in my home. With this simple recipe, you can make them a favorite in your home too!
4 (14 ounce) cans cut green beans*
1/2 cup chopped onion
4 beef bouillon cubes
1/2 teaspoon black pepper**
1/2 teaspoon garlic powder
4-5 slices bacon, cut into small pieces
Pour 3 cans drained and 1 can undrained green beans in bottom of crock pot. Add chopped onion, bouillon cubes, pepper, garlic powder and cut up bacon. Stir to combine.
Cover tightly and cook on Low for 4-6 hours. Makes 8 servings with 5.5 net carbohydrates per serving.
* You may use frozen green beans (thawed), if you prefer.
**If you want to “turn up the heat”, add 1/2 teaspoon red pepper flakes before cooking!
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