Serves:4

CarbsPerServing:26 total carbs, subtract 13 grams of fiber = 3.1 carbs

Prep Time:5-10 minutes

Effort:Average

Ingredients:

1 7 ounce can of mushrooms, drained,

1 10 ounce package broccoli,

2 eggs beaten,

1/2 cup Dukes mayonnaise,

1 cup shredded cheddar cheese,

salt and pepper to taste

How to Prepare:

cook broccoli according to package directions, remember to salt

water. Drain broccoli well, I drain on paper towels after draining

in colander. Mix broccoli, beaten eggs, drained mushrooms, Dukes and

shredded cheese. Pour into greased casserole dish or pie plate, bake

at 350 for 25-30 minutes

Serves:1

Prep Time:1 hour

Effort:Average

Ingredients:

eggplant, sliced in 1/2″ thick slices

egg

heavy cream

parmesan cheese

spaghetti/marinara sauce

shredded italian blend cheese, or mozzarella

How to Prepare:

I didn’t put any measurements on the ingredients because it just

depends on how much eggplant you’re fixing. I usually just do one

eggplant at a time, which makes two meals for me – I usually get

about 10 slices out of one of them. After you slice the eggplant, salt it and put it between paper towels to absorb the bitter juices. Let it sit like this for about an hour. Blot off the juices. Then beat your egg, and mix it with

the heavy cream. For one eggplant, I use 1 egg, and about 1/4 cup of

cream. Heat some oil for frying in a skillet. Put some parmesan

cheese in a small bowl. Dip the eggplant first in the egg/cream

mixture, then in the parmesan cheese, then put it into the heated

oil. You’ll want to use a medium temperature, maybe a little less

than medium, or else your parmesan cheese will get browned/burned

before the eggplant is cooked. After you’ve fried all the eggplant pieces, and drained them on paper towels to soak up the excess grease, place the individual

slices on a cookie sheet. Top them with a scant spoonful of spaghetti sauce (this is where the “bad carbs” are, so go as lightly as you can, unless you’re using low carb spaghetti sauce), and then the shredded cheese. Stick the pan under the broiler in your oven just until the cheese is melted and I like mine a little browned.

CarbsPerServing:depends

Prep Time:not too long

Effort:Average

Ingredients:

shredded cabbage. (I prefer the angel hair kind – packaged in the

produce aisle.)Oil for deep frying

How to Prepare:

Deep fry cabbage until golden brown. Drain on paper towel. Salt to taste. Makes a good substitute for shoe string potatoes. Nice on top of a steak!

Serves:4

CarbsPerServing:6

Effort:Easy

Ingredients:

1lb bag frozen cauliflower

1/2 cup diced onion

1 cup diced mushrooms

2T butter

1/4 cup cream

1/4 cup mayo

1/2 cup cheddar cheese

How to Prepare:

Take a bag of frozen cauliflower and cook as the package directs.

Drain very well and give it a rough chop.

Saute mushrooms and onion in butter until soft.

Mix remaining ingredients and stir everything together.

Bake covered at 350f, for 25 minutes, then uncover and let cook

another 10 minutes or until browned.

Serves:2,10

CarbsPerServing:10

Prep Time:20 MINUTES

Effort:Easy

Ingredients:

2 CUPS SQUASH CROOKED NECK)-(DICED)

1 TOMATO (DICED)

1 SMALL ONION(DICED)

1/2 STICK OF BUTTER

2 CUPS SHARP SHREDDED CHEESE

How to Prepare:

PLACE THE HALF STICK OF BUTTER IN SKILLET AND LET MELT. ADD THE

DICED SQUASH AND DICED ONION AND COOK UNTIL ALMOST DONE. THEN ADD

DICED TOMATO COVER AND LET COOK UNTIL SQUASH IS TENDER. THEN ADD

CHEESE AND LET MELT. ENJOY