Avocado and Crab Salad

  • Net Carbs: 5.5 grams
  • Fiber: 3.5 grams
  • Protein: 25.5 grams
  • Fat: 18.0 grams


Image Credit: Food Jimoto
  • 3 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 pound lump crab meat, cooked
  • 2 celery stalks, thinly sliced
  • 1 medium Haas avocado, peeled, pitted, and cubed
  • Salt and pepper
  • 2 bunches watercress, washed, stems removed


In a large bowl, mix mayonnaise, lime juice, cumin, and paprika. Add crab meat, and celery. Mix well; add salt and pepper to taste. Gently stir in avocado cubes. Divide watercress on four plates; top with salad.

Cauliflower, “I can't believe it's not Potato!” Salad

  • Servings: 6
  • Prep time: 10 minutes
  • Bake/Cook time: 10 minutes
  • Chill time: 30 minutes
  • Carbohydrates: 6 grams
  • Net Carbs: 2.5 grams
  • Fiber: 3.5 grams
  • Protein: 2.5 grams
  • Fat: 11.5 grams
  • Calories: 129


A lovely alternative to tradional “potato” salad. Delicious with sliced hard-boiled eggs.

  • 1 medium head cauliflower, broken into small florets
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 packets sugar substitute
  • 1/2 teaspoon dried mustard
  • 3 green onions, chopped
  • 1 very finely chopped jalapeno pepper or 2 tablespoons chopped green bell pepper
  • Salt
  • Pepper


  • Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender. Drain and rinse under cold water; pat dry. 2. In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute, and mustard. Add cauliflower, green onion and pepper, if using. Mix well until vegetables are evenly coated with dressing. Add salt and pepper to taste. Chill 30 minutes for flavors to blend.

Spicy Stuffed Zucchini


  • 2 medium size zucchinis
  • 1 garlic clove
  • Villa Roma Hot & Spicy sausage (Turkey Sausage may be substituted)
  • 1/3 cup onion
  • Pepper Jack Cheese
  • Parmesan Cheese
  • Olive Oil


  • Slice zucchini in half (long length)
  • Hollow inside of zucchini halves with a spoon
  • Place zucchinis on a foiled lined baking dish and set aside
  • Add a small amount of oil to a frying pan set at medium heat
  • Remove casing from sausage and place in frying pan
  • Add onion and garlic and cook until sausage is browned
  • Remove excess oil from pan
  • Spoon sausage filling into each zucchini Cover with foil and bake at 350 degrees for 50 minutes
  • Last five minutes of baking add cheese and sprinkle with parmesan to taste
  • Place back in oven uncovered and bake for 5 minutes
  • Allow to cool and serve

Pepper Steak

Image Credit: EEE Cooks


  • 1 tbsp coarsely cracked black pepper
  • 1/2 tsp dried rosemary
  • 2 beef filet mignons or rib-eye steaks, 1 inch thick (4-6 oz each)
  • 1 tbsp butter or margarine
  • 1 tbsp olive oil


  • Combine pepper and rosemary in bowl. Coat both sides of steaks with mixture.
  • Heat butter and oil in large skillet until hot; add steaks and cook over medium to medium-high heat 5-7 minutes per side for medium, or to desired degree.
  • Sprinkle chopped parsley over steaks before serving (optional)


Best Brownies

Image Credit: Baking Library


  • 8 ounces cream cheese
  • 1 1/4 cups Splenda
  • 5 large eggs
  • 1 cup butter
  • 4 ounces unsweetened baking chocolate, cut into pieces
  • 2 teaspoons vanilla
  • 1 cup ground almonds, sifted
  • 1/2 teaspoon baking powder
  • 1 dash salt


  • Preheat your oven to 350° F. Spray a 9″ by 13″ pan. In a separate bowl, beat cream choose and 1/4 cup Splenda until smooth. Add 1 egg. Mix well. Melt the butter and chocolate in a double boiler, stirring constantly. Remove from heat and allow to cool a little. Stir in the remaining Splenda and vanilla. Add the eggs one at a time, beating well after each. Stir in ground almonds, baking powder and salt. Mix well. Spread into the prepared pan. Spoon the cream cheese filling over the batter. Swirl to make a pattern. Bake 24 minutes or until a toothpick test indicates it is done. Cool and cut into squares.

Amazing Chocolate Fudge

Image Credit: Hulse Strength


  • 2 tablespoons unsweetened cocoa powder (eg Valrhona)
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 4 ounces cream cheese
  • 1/2 teaspoon vanilla
  • 3 tablespoons Splenda


  • Melt butter in saucepan. Add cream and cream cheese. Stir until smooth. Add Splenda. Bring to a boil, stirring constantly. Lower heat. Add cocoa and vanilla. Blend. Pour into a buttered dish and refrigerate for 3-4 hours. Cut into chunks and enjoy!


Lo-Carb Chocolate Mousse

Image Credit: Todd Coleman


  • 1/2 cup heavy or whipping cream
  • 4 teaspoons Splenda
  • 1 tablespoon cocoa powder


  • Whip heavy cream in a cold metal bowl with an electric mixer until stiff peaks form. (It helps if you place the bowl in the freezer a few minutes before you add the cream) Gently fold in Splenda and cocoa. Yum Yum,Enjoy!


  • For Mocha Mousse add 1 Tbls. Espresso