Butter 13x9 inch casserole dish.
Heat Oven to 350 degrees

Crust:
2 cups almond flour, or well-ground nutmeal (40g, 24g fiber)
1/4 cup butter, melted
2-3 tbsp Brown Sugar Twin (2g) (Canadian cyclamate version, or use Splenda)

Filling:
1 1/2 lb cream cheese, softened (3 8 oz packages) (24g)
1/2 box of SF banana creme Jello-brand pudding (12g)
1/4 tsp banana extract (or a few squirts of DaVinci banana syrup)
1/4 cup heavy cream (1.7g)
3 eggs (1.8g)
1/4 cup liquid cyclamate (sweetener equal to 1 cup sugar) (0g)
1/2 *small* (6-inch) banana (12g - 1g fiber)

1 lb ground beef
1/4 - 1/3 lb cooked beef liver, whatever you have leftover
1 small onion, grated fine
1/4 cup blue cheese crumbles
1/4 cup real bacon bits

Grind up the liver in a food processor. Then throw in everything else and mix just til blended. Add salt and pepper if you want.

Grill or pan fry - Decadently good. The liver adds a depth of flavor (and nutrition!) to the burger and you don't even know it's there.

Here's my low carb version of the classic Chicken Francese ... a family and friend favorite. No one can beleive it's low carb:

Ingredients:

* 1 pound thin cut boneless, skinless, chicken breasts
* 2 TBS Soy Flour
* 3 eggs
* 2 ounces grated Romano cheese
* dash of pepper (white or black)
* 1 tsp dried parsley
* olive oil
* 1/2 cup chicken broth
* 1/2 cup unsalted butter
* 1 lemon (juice of)

Directions:

* Lightly coat chicken breasts with soy flour - put aside

3 ounces unsweetened chocolate, chopped
7 tablespoons unsalted butter , cut into pieces
2 teaspoons instant espresso coffee
2 teaspoons vanilla extract
3 extra large eggs , at room temperature
24 Splenda packets or 1 cup sugar equivalent (the carb count will be higher with the measures like sugar product)
1/4 cup all-purpose flour
1/4 cup Almond flour (process about 1 oz sliced almonds to make this at home)
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups Hershey's sugar free chocolate chips

1 1/2 lbs. ground beef
1 slice low carb bread, crumbled
1 T. heavy cream
1/4 c. water
1 small clove garlic, chopped
1/2 c. soy sauce
1 t. ground ginger

Mix ground beef with bread and cream. Form into small balls. Place in roasting pan and cover with mixture of remaining ingredients. Cook uncovered at 275 degrees (low temperature) for 1 hour. Serve warm with cocktail picks.

Note: You can also just form the ground beef into small balls and eliminate the bread and cream.

6 chicken breasts, cut into chunks
2 cups grated unsweetened coconut
1 can coconut milk
2 tbsp butter
1/2-1 inch chopped fresh ginger
(or 1/2 tsp ground ginger)
1 clove garlic, grated
grated rind and juice of 2 limes
1/2 tsp chili powder
3 onions, chopped
1 tsp salt
1 tsp sweetener

Melt butter and gently saute coconut until lightly browned. Add
ginger, garlic, lime juice and rind, chili powder, onion, salt and
sweetener, and cook and stir for 5 minutes. Add chicken pieces and
coconut milk. Simmer 15-20 minutes or until chicken is cooked through.
Stir occasionally.

2 cucumbers sliced thin
½ C mayonnaise
½ C Milk ( Could use cream or half and half)
¼ t Stevia or sweetener with the equivalent of 2TB sugar

Scrape the mayonnaise into a large bowl. Slowly add the milk stirring until smooth at each addition ( If you add it too fast it lumps and you will need a whisk).

Add sweetener. Then add cucumbers. Refrigerate until ready to serve.

Ingredients:

6 large hard-boiled eggs
1/4 cup finely chopped green onion
2 tablespoons chopped olives (optional)
¼ cup plain Greek yogurt
2 teaspoons Dijon mustard
juice of ½ small lemon
Salt and pepper to taste
Lettuce leaves

Directions:

Chop eggs and place in a large mixing bowl. Add green onion and olive.

In a small bowl, mix together yogurt, Dijon and lemon juice until blended. Add to egg mixture and mix thoroughly. Season with salt and pepper. Serve over lettuce leaves.

1 LB BAG OF FROZEN FRENCH-CUT GREEN BEANS
2/3 OF A JAR OF FIVE BROTHERS ALFREDO SAUCE WITH MUSHROOMS
1 SMALL CAN OF MUSHROOMS, MORE, IF DESIRED
PORK RIND CRUMBS (MAYBE 1/2 A CUP OR SO)
A LITTLE MELTED BUTTER
DRIED ONIONS

MIX FIRST 3 INGREDIENTS TOGETHER
ADD SALT AND PEPPER TO TASTE
TOSS THE PORK RIND CRUMBS WITH THE MELTED BUTTER AND DRIED ONIONS.
POUR THE GREEN BEAN MIXTURE INTO A CASSEROLE DISH AND TOP WITH PORK RIND MIXTURE.
BAKE TILL BUBBLY AND CRUMBS ARE LIGHTLY BROWNED
CAN ALSO TOP WITH SOME PARMESAN CHEESE

Ingredients

Vegetable Broth, 100% Fat Free, 3 small cans
Mushrooms, canned, 1 cup
Bamboo shoots, 1/2 c sliced into strips
Distilled White Vinegar 5 Tbsp
Soy Sauce, Less Sodium 3 Tbsp
Red pepper flakes, 1/2 tsp
Pepper, black, 1/4 tsp
Silken Extra Firm Lite Tofu, 1 block, cubed
Egg, fresh, 1 large beaten
Scallions, raw, 1/4 cup, chopped
Sesame Oil, 2 tsp

Directions

1/2 cup (1 stick) salted butter, melted
5 eggs
3/4 c Torani SF Lemon Syrup
1 big teaspoon vanilla
3/4 c coconut flour
3/4 teaspoon baking powder
1 packet pink lemonade Kool-Aid (regular with no sugar added, not the sugar-free kind) (I've also made this recipe with the mandarin orange flavor, and it was great.)
1 ½ T poppy seeds (optional)

Mix all together and bake! I made 12 cupcakes with this. Bake at 350 for about 12 minutes or cooked through.

Icing:

1 package cream cheese room temp
2 tablespoon butter room temp
1/2 teaspoon vanilla
1 zest of a lemon

2 (16 oz) cans green beans, drained
2 (16 oz) cans yellow waxed beans, drained
1 (16 oz) can black soy beans, drained (OPTIONAL)
1/2 small onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
5-10 black olives, chopped
1/3 c. cider vinegar
1/4 c. vegetable oil
2 T. Splenda
1 t. celery seed

Drain all beans and in a large bowl, combine with onions, peppers and olives. In a small bowl, combine the remaining ingredients and pour over the vegetables and toss. Refrigerate to marinate.

Three tablespoons olive oil
2 six ounce cans of crabmeat
one medium egg (a smaller medium egg if possible)
1 teaspoon Old Bay seasoning
1/4 cup wheat bran

Heat oil over medium heat. Drain the cans of crabmeat as well as you can, the less moisture the better. Mix egg, wheat bran, and old bay seasoning together. Shape as well as you can into four small cakes. Fry until golden brown on both sides about seven to ten minutes. I like to serve these on a bed of lettuce with a mixture of about a half teaspoon of Old Bay and mayonaise with a squirt of lemon on top.

4 pounds bone-in beef short ribs OR 3 pounds boneless
Adobo seasoning and/or Pasilla chile powder
Bacon fat or olive oil
1 1/2 medium onions, sliced somewhat thickly
8 oz. brown mushrooms, sliced
1 tsp. beef stock paste
2 cups dry red wine
2 tablespoons tomato paste (I like the tube type)
2 tablespoons good quality balsamic vinegar
6 cloves garlic, peeled and smashed
Herb bundle (sprigs of rosemary, oregano, and parsley, tied together with kitchen twine)

Preheat oven to 325*.

Ingredients

Shrimp, cooked, 3 oz
Honey, 1 tsp
Ginger, ground, 1 tsp
Chili garlic paste, 1/4 tsp
Sesame Seeds, 1 tsp
Soy Sauce, 1 tsp

Directions:
Mix together Honey, Ginger, Chili Garlic Paste, and Soy Sauce.
You can use raw or cooked shrimp, toss it in the mixture and let it sit while you toast sesame seeds.
Spray a pan and toss in the mixture. Stir fry till heated through, or pink if you started with raw shrimp.
Plate and sprinkle with sesame seeds.
Excellent with shredded, steamed cauliflower, steamed broccoli, or rice.

Servings: 1

Yields: 12 Servings

Ingredients

1 large head Cauliflower
1/2 Red onion diced
1/2 small Red bell pepper diced
1/2 small Yellow bell pepper diced
1/2 small orange bell pepper diced
4 ounces snow peas cut into 1" to 1 1/2" pieces
7-8 thin spears Asparagus (I used violet because that's what was given to me) cut into 1" pieces
2 Hard-boiled eggs chopped
2 cup Mayonnaise (the real stuff, not Miracle Whip--I make mine from grapeseed oil)
2 teaspoons Dijon mustard
2 tablespoons Red wine vinegar
1 tablespoon White vinegar
2 tbs Heavy cream