No sugar, no carb Catholics

I love peanut butter, the almond butter that you suggested is great. And now I ran into some cashew butter and that is great also.

I am just re-reading some of the forums.

Fruit has become addicting, and with all the carbs I see why. I am going from chocoholic to a fruitoholic. lol

Thanks tuscany for all the tips on fresh veggies in the store! Now I have a lot more knowledge of what to do with all the great veggies I see.

BAKED PORK CHOPS

- Pork chops - can be boneless, bone-in, any thickness.
- Hot& Spicy-flavored pork rinds.
- Regular full fat mayonnaise.

- Note: amount of ingredients will depend on how many pork-chops you will be making.

- Pre-heat oven to 375.
- Crush pork rinds (I do this in a sealed bag with a soup can or other blunt object), then spread crushed mixture onto plate.
- Generously spread each pork chop with mayonnaise on both sides. Roll each porkchop in the crushed pork rinds until fully covered.

- Baking time depends on thikness of pork chops.
- For thick pork chops, bake for 1 hour. For thin pork chops, bake for 30 min. (Baking time may vary).

- Less than one carb per pork chop.

PEANUT BUTTER COOKIES


- 1 cup peanut butter, creamy or crunchy.
- 1 cup sugar substitute (recommended: Splenda).
- 2 eggs.
- 1 teaspoon vanilla.

- Preheat the oven to 350 degrees F.
- Grease a large cookie/baking sheet, or use parchment paper.
- In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, 2 eggs, and vanilla, and stir well with a spoon.
- Roll the dough into balls the size of golf balls. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. (Can also use a tablespoon and scoop mixture and put it on the baking sheet. Use the fork to press them down.) I like that they did not come out real uniform so they really looked like "home-made" cookies and not ones from a commercial bakery.
- Bake for 20-30 minutes (depending of degree of darkness you like), remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement (if desired). Cool slightly before removing from pan.

Yield: about 6 cookies (about 4 inches round), 3.4 net carbs per cookie.
Can also use other low/no carb nut butters.

BROCCOLI and CHEESE SOUP

- 3 cups broccoli --if fresh, cooked and chopped, or frozen.
- 4 ounces cream cheese.
- 3/4 cup heavy cream.
- 1 small can chicken broth.
- pepper -- to taste. (the cheese will add the salt).
- 6 ounces cheddar cheese, shredded.
- 3/4 cup of water.

- Combine broccoli, cream cheese, heavy cream & 1/4 cup water in food processor, or blender. Blend until smooth.

- Transfer mixture to pot and add chicken broth, pepper and 1/2 cup of water. Simmer over medium heat. Add the cheddar & stir until melted.

* If it ever gets too thick, just add some water to it. (this can also be used as a sauce over chicken (and rice for the carbers).
* Can also add leftover cubed ham, or shredded leftover chicken to it to make it heartier.

Approx 5 servings. approx. 4 & 1/2 carbs per serving.

CABBAGE AUGRATIN

- 4 cups shredded cabbage.
- 1/4 cup sliced green onions.
- 1 cup liquid whipping cream, or can use Half & Half (it will not be as thick).
- 2 eggs.
- 1 cup shredded Swiss cheese (or can use Cheddar, Colby, Jack, or mix them 1/2 & 1/2).
- 1 teaspoon ground mustard (dry, in can).
- 1 teaspoon of salt and pepper.
- crumbled bacon (optional, but good!).
- 1/2 cup grated Parmesan cheese.
- 2 Tablespoons chopped fresh Italian parsley.(flat leaf kind).

- Mix cabbage, eggs, onions, whipping cream, mustard, salt, pepper, swiss cheese, and bacon (if using) in mixing bowl. Pour mixture into greased baking dish and sprinkle top with the Parmesan and parsley.

Bake at 425 for approx. 20 -40 min. (depending on pan depth. You want top to have a little color).
Number of Servings: 4, approx. 4 carbs per serving.

DEEP DISH PIZZA
(Make the crust the night before, and just add toppings and bake fresh the next day).

- 4 ounces cream cheese, softened.
- 2 eggs.(3 eggs will give you a fluffier crust).
- 1/4 cup Parmesan cheese.
- 1/4 teaspoon oregano or Italian seasoning.
- 1/4 teaspoon garlic powder.
- 8 ounces Italian cheese blend or Mozzarella cheese, shredded .
- 1/4 cup pizza sauce.
- 4 ounces Mozzarella cheese, shredded
- Assorted toppings: pepperoni, ham, browned ground beef or sausage, mushrooms, olives, green peppers, bacon, spinich, sauteed zucchini or eggplant, etc.( go easy with pineapple, high in carbs).
- Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza.

- In a medium bowl, whisk cream cheese until smooth and creamy. Then whisk in the eggs until mixture is well-blended and smooth. Add the Parmesan and seasonings, then stir in the 8 ounces of Mozzarella until completely moistened. Spread cheese mixture evenly in a well-oiled 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below) or can use a well oiled pizza stone. Bake at 400º for 20 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until ready to cook the following day.

- Spread chilled crust with pizza sauce, then lightly sprinkle with seasonings of your choice. Then add the rest of the Mozzerella cheese and whatever toppings you like. Bake at 400º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.

I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.

NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.

Serves four, with four net carbs per serving.

from SailorGirl:

Today I'm making roasted veggies and beef meatballs for dinner. Cut up eggplant, zucchini, and a red onion (for flavor and a few bites of yummy goodness since onions are a higher carb veggie) and drizzled EV Olive Oil over them and mix. Sprinkle fresh ground black pepper on top. I use a toaster oven and convection cook this 30 minutes, it smells so good. I have the toaster in the back patio since it's a hot summer day here in California. I make a roasted veggie mix often and it's a good staple to have on hand for munching and meals...just add a protein. I use Coscto meatballs and just nuke them I mainly eat a TON of fish and little meats.