Carbs Per Serving:  7g total
Effort:Easy

Ingredients:
½ pound chicken, beef, or ham – cooked and cut according to preference
OR
12 ounces tofu, firm drained very well
OR
6 large eggs

2 tablespoons mayonnaise
1 tablespoon yellow mustard
¼ cup chopped onion

¼ cup chopped celery
2 tablespoons capers – drained

3 tablespoons dill pickle – chopped

How to Prepare:
Note: chop meats to desired chunkiness after cooking. Leftovers work
great! In a large bowl, mix desired main ingredient with remaining ingredients.
Season to taste with salt and pepper. I like to add a little horseradish sauce to
the ham or roast beef salad for some zip.
For egg salad: Mix everything but the eggs well. Chop eggs to desired chunkiness and fold into mixed ingredients. Add a few drops of tabasco sauce if desired. A squeeze of lemon also goes well.
For eggless salad: Mix everything but the tofu

Squish tofu with your hands or with a fork until it breaks apart. Fold in with remaining ingredients.
Eggless salad should sit for at least an hour, refrigerated, before serving.
Lemon or a few drops soy sauce work great in tofu based salads.
**personal note*** Process meats fine in a food processor for more of a
‘spread’ consistency. Don’t process with the remaining ingredients until you get the
meat broken down almost to the size you want. The spreads work very well on
lettuce leaves for roll-ups The chunky version works great over lettuce for a
salad meal.
NOTES : Counts for tofu and eggs not included in totals… tofu is 10 carbs,
eggs 3.6.

Broccoli, Olives, & Egg Salad

Serves:4

CarbsPerServing:?
Prep Time:10 minutes Effort:Easy

Ingredients:
Fresh broccoli florets

Boiled eggs
Green olives

Red Onion
Mayonnaise

Black Pepper
Paprika

Salt

How to Prepare:
Quantities of everything according to taste.

I would use I bunch
broccoli,

3 eggs chopped in large pieces,

½ cup olives,

½ large red onion chopped.

The rest of the ingredients really depend on your
preferences, but black pepper really makes this salad. Mix
everything together and coat well with mayo.

Chill and serve.

Carbs Per Serving: 20 total

Prep Time:15
Effort:Easy

Ingredients:
2 heads of butterhead lettuce

6 oz. Of cold leftover steak,thinly sliced
8 cherry tomatoes, sliced in half6 oz. Bleu cheese
10 tbs heavy cream

2 tbs mayonnaise
1 tbs vinegar (optional)

How to Prepare:
Beat the heavy cream and mayonnaise together in a small mixing bowl.
Crumble half the bleu cheese into the mixture (reserving the other
half for a garnish) and stir a few times. Add a drizzle of the
vinegar if it is too thick. Chill for at least two hours. (The
longer it chills, the more intense the flavor becomes.)
Slice the butterhead lettuce in wedges (or tear into pieces if you
prefer) and place on four salad plates. Pour the bleu cheese
dressing over the lettuce. Arrange strips of the cold steak (cold
filet is outrageously good in this dish!)and four cherry tomato
halves over the lettuce. Sprinkle the reserved bleu cheese on top.
Give each plate a grind of fresh pepper and serve immediately.

Serves: 8 Servings.
Carbs Per Serving: 6 grams carb 2 grams fiber (ECC=4)
Prep Time:<20 minutes
Effort:Easy

Ingredients:
2/3 cup vinegar
½ cup whipping cream
2 large eggs, lightly beaten
¼-1/2 cup Splenda
Pinch of salt
1 ½ tablespoons butter cut into pieces
1 (2-pound) head cabbage, shredded

How to Prepare:
Combine first 5 ingredients in a small, heavy saucepan; cook over
low heat, stirring constantly with a wire whisk, 8 to 10 minutes or
until thickened (mixture will appear curdled until it thickens).
Remove from heat. Add butter, stirring until it melts. Pour over
cabbage; toss gently to coat. Cover and chill.
You can add ½ cup chopped walnuts and only raise the carb count by
½ gram. If you’re on maintenance, ½ cup dried, chopped
cranberries and the walnuts brings you in at a little under 10 grams.

Serves:10
Carbs Per Serving: 15g carbs total
Effort:Easy

Ingredients:
3 pounds beef chuck roast
chopped onion
3 tablespoons artificial sweetener
2 teaspoons yellow mustard
pepper
2 tsp paprika
2 cloves garlic — minced
salt — to 1 teaspoon -personal preference
1/3 cup vinegar — cider vinegar best
1 tablespoon worcestershire sauce
1 can tomato paste — (1.6 ounce)
1 cup water

How to Prepare:
Put meat in crock-pot. Mix all other ingredients and
pour over meat.
Turn crock pot on high and let it go for about 4 hours
then reduce heat to low and cook another 6 hours or so.
The longer the better.
Remove meat to a plate and let cool a bit. Then
shred it using two forks.
Return it to sauce.
Can be eaten immediately or refrigerated for later. (if
meat does not shred easily then you need to cook it
longer)
NOTES : No carbs added for onion – you will need to add to carb total
above depending on how much you use.